2-3 chicken breasts or 4-5 chicken thighs, chopped up
3-4 tbsp cornstarch
Salt and pepper
8 green onions, chopped
3 cloves of garlic
3 tbsp hoisin sauce
2 tbsp rice vinegar
¼ cup water
1 cup raw cashews, toasted
Cut chicken into bite-sized pieces and season with salt and pepper. Toss the chicken in a bowl with the cornstarch until the chicken is nicely coated. Heat a wok or frying pan with a tablespoon or two of oil over medium-high heat. Once the pan is hot, add half of the chicken and fry until browned and crispy. Remove from the pan. Add another tablespoon or so of oil and stir-fry the rest of the chicken until crispy. Remove from the pan. Add the white part of the green onion as well as the garlic and stir-fry about a minute or so, then add the rice vinegar. Let the vinegar evaporate (about 30 seconds) then add the chicken back to the pan, along with the hoisin sauce and water. Cook for about a minute or so until the sauce is thick and the chicken is coated. Add the cashews and stir to incorporate. Remove to a plate and top with the green part of the onion. Serve over rice.
