In a bowl, mix the honey, soy sauce, Sriracha and lemon rind and juice.
Mix the cornflour with 5 cl water. Heat a wok or frying pan and add the oil. Add the chicken. As it starts to cook, add the onion. Stir and add the sauce. Bring to the boil. Stir the cornflour and water and add it gradually to the wok until you get the consistency required. Don’t add it all at once. Stir, then add the cucumber and pineapple. Cook for 2 minutes. Taste and add more seasoning if needed.
To serve, sprinkle over the cashew nuts.
Serve with white rice.