Cashew Chicken

Directions

Put the cubed chicken and corn starch in a large plastic bag. Seal and shake until all the chicken is coated.

Heat oil to medium high in a large fry pan and cook chicken until no pink remains, and the outside is golden.

Sprinkle with salt and pepper.

Remove from the pan and set aside.

In remaining oil, cook garlic and the white part of the onions until tender.

Return chicken to the pan and mix together.

Add the rice vinegar and cook until it evaporates (about 3 min).

Mix in a separate bowl the hoisin sauce with ¼ cup water.

Add to pan, along with remaining green onions and cashews.

Stir to coat all the ingredients.

Simmer about 5 minutes.

Serve over jasmine rice.