- 1 1/2 lbs boneless skinless chicken breast, cut into 1 inch cubes
- 1 tbsp cornstarch
- salt & pepper
- 2 tbsp vegetable oil
- 6 cloves garlic, minced
- 8 scallions, cut into 1-inch pieces (whites and greens separated)
- 2 tbsp rice vinegar
- 3 tbsp hoisin sauce
- 3/4 cup toasted cashews
- Cooked rice for serving
In a medium bowl, toss the chicken with the cornstarch to coat. Season with 1 tsp salt and 1/4 tsp pepper.
Heat 1 tbsp oil in large skillet over medium-high heat. Add half the chicken and cook, stirring frequently, until browned. Transfer to a clean bowl. Add remaining oil and chicken, white parts of onions, and garlic to pan. Cook, stirring frequently, until chicken is browned. Return first batch of chicken to the pan and cook until chicken is cooked through.
Add rice vinegar to pan and cook until evaporated. Add hoisin and 1/4 cup water to pan; cook until thickened slightly. Remove pan from heat. Add green onions and cashews; stir to combine.
Serve over rice.
*To toast cashews, spread over a baking sheet and toast in 350* oven for 10 minutes.