- 1.5 lb chicken breasts or chicken tenders
- 2-3 Tablespoons cornstarch
- salt and pepper
- 3-4 cloves garlic, minced
- 1 bunch green onions
- 2-3 Tablespoons vegetable oil
- 2 Tablespoons rice vinegar
- 3 Tablespoons hoisin sauce
- 1/4 cup water
- 1 cup unsalted cashew halves
- cooked white or brown rice for serving
Dice chicken into 1 inch cubes. Salt and pepper diced chicken on all sides.
Place chicken in a medium bowl and toss with 2 Tablespoons cornstarch until chicken is completely coated. If coating is really thin, add an extra 1 Tablespoon of cornstarch and toss to coat.
Mince garlic. (Use 3 cloves if cloves are larger in size. Use 4 cloves if they are smaller.)
Thinly slice the white ends of the green onions. Slice the green ends into 1 inch long pieces and set aside.
Heat oil in a large sauté pan over medium heat. Add the chicken, garlic, and sliced white parts of the green onions. Cook until the chicken is mostly cooked through and slightly golden-brown, stirring often so that the garlic doesn't burn.
Stir in the rice vinegar and cook for a few minutes until the vinegar evaporates.
Stir in the hoisin sauce and water and cook 1-2 minutes more.
Remove from heat and stir in the cashews and the sliced green parts of the green onions.
Serve over white or brown rice.