Preheat the oven to 200°C, fan 180°C, gas 6. Toss the mini fillets in the flour. Put the beaten eggs in a bowl, and the chopped cashews on a plate. Dip the mini fillets into the egg to coat, then roll in the nuts. Place on a baking tray and bake for 20 minutes, until golden.
About 10-12 minutes in to the chicken cooking time, heat the oil in a frying pan, then add the broccoli, beans and cabbage and stir-fry for 2-3 minutes over a medium-high heat. Stir in the chilli, garlic, lime zest and juice and soy sauce, then cover with a lid (or loosely with foil) and cook for a further 4 minutes.
Serve the cashew chicken with the stir-fried greens, and drizzle a little sweet chilli dipping sauce over the top.