1 pound chicken breast, cut into one inch cubes * 2 Tbsp. cornstarch
2 Tbsp. vegetable oil * 2 tsp. minced garlic
8 green onions, coarsely chopped. Separate white part from green
3 Tbsp. rice vinegar * ¼ cup Hoisin sauce
½ cup cashews, lightly chopped (raw or salted, depending on your taste)
3 cups cooked rice
Put the cubed chicken and cornstarch in a large plastic bag. Seal and shake until all the chicken is coated.
Heat the oil to medium high in a large fry pan and cook the chicken until no pink remains and the outside is golden. Sprinkle with salt and pepper. Remove from pan and set aside.
In remaining oil, cook garlic and the white art of the onions until tender. Return chicken to the pan and mix together. Add the rice vinegar and cook until it evaporates (about 3 minutes).
Mix in a separate bowl, the Hoisin sauce with ¼ cup of water. Add to pan, along with the remaining green onions and cashews. Stir to coat all ingredients. Let simmer about 5 minutes. Serve over rice.