For the pickled chilli, stir the vinegar and sugar in a bowl until dissolved. Add the chilli and set aside until ready to serve.
Combine the sauces in a small bowl. Combine chicken, garlic and 1 tablespoon of the oil in a separate bowl. Mix well.
Heat a wok over high heat until hot. Add half the chicken and stir-fry for 2 minutes or until just cooked, remove to a plate. Repeat with the remaining chicken, reheating the wok between batches.
Add half the remaining oil with the Broccolini® to the wok. Stir-fry for 1 minute. Add 2 tsp of water and cover with lid. Cook for a further 1 minute, or until bright green. Remove to a plate.
Reheat the wok until hot. Add the remaining oil and noodles with 1 tablespoon of water. Stir gently for about 2 minutes or until soft. Pour in the eggs. Stir-fry for 30 seconds, or until egg starts to set. Add the sauce mixture, chicken, Broccolini® and pepper. Stir-fry for 1 minute or until hot and sauce is boiling. Remove from heat and stir in the cashews. Serve topped with sprouts, coriander, pickled chilli, and lime.