Cashew Chicken

Serves 4
1-1/2 lbs boneless, skinless chicken breast, cut into 1 inch cubes
1 T cornstarch
salt and pepper
2 T vegetable oil
6 garlic cloves, minced (NOT grated this time)
8 scallions, white and green parts separated, each cut into 1 inch pieces
2 T rice vinegar
3 T hoisin sauce
3/4 C raw cashews, toasted; or roasted salted cashews (much cheaper option, usually)
white rice, for serving

1. In a medium bowl, toss the chicken with some salt, pepper, and the cornstarch until coated.
2. In a large non-stick skillet, heat 1 T of the oil over medium-high heat. Cook half of the chicken, tossing often, until bronwed, about 3 minutes. Transfer to plate.
3. Add the remaining chicken to the skillet along with the garlic and the white parts of the scallions. Cook, tossing often, until the chicken is browned, about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 3 seconds.
4. Add the hoisin sauce and 1/4 C water; cook tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve with white rice.