Cashew Chicken

Ingredients:

1 1/2 lbs. boneless skinless chicken breasts or thighs, cut into 1-inch pieces

2 T. cornstarch

Salt and freshly ground black pepper

2 T. vegetable oil

8 scallions (green onions), cut into 1-inch pieces, white and green parts separated

1 T. garlic, minced (about 3 to 4 cloves)

2 T. rice wine vinegar

3 T. Hoisin sauce

2 T. water

3/4 cup roasted unsalted cashews

Directions:

In a large bowl, combine chicken, cornstarch, and salt and pepper, to taste. Stir to coat chicken evenly.

Heat the oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned and almost cooked through, about 8 to 10 minutes.

Add the garlic and the white parts of the scallions. Stir-fry for another 2 to 3 minutes.

Add the vinegar, and cook for 1 minute. 

Add the Hoisin sauce and the water. Cook, stirring frequently, until the sauce thickens and the chicken is cooked through, about 1 to 2 minutes.

Remove the wok from the heat and stir in the cashews and the green parts of the scallions.

Serve hot.

Serves 4.