3/4 cup roasted, unsalted cashews
2 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
2 tablespoons vegetable oil for frying
salt and pepper to taste
6 medium garlic cloves, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
1 tablespoon cornstarch
2 tablespoons rice vinegar...
3 tablespoons Hoisin sauce ( I use Kikoman)
1 tablespoon soy sauce
1/4 cup water
Preheat the oven to 350 degrees. Place the cashews on a baking sheet in a single layer. Toast in the oven for about 3-5 minutes. In a medium bowl, toss the chicken with the cornstarch until the chicken is coated, season with a little salt and pepper.
In a large nonstick skillet, heat the vegetable oil over medium-high heat. Cook the chicken, tossing often, until browned and cooked, about 10 minutes. Add the garlic and white parts of the scallions and cook for another 3 minutes. Add the vinegar to the pan, toss for 1 minute. Add the Hoisin sauce and a few tablespoons of water depending on the consistency you prefer; cook, tossing, until the chicken is cooked through, about 1 minute.
Remove from heat and stir in the scallion greens and cashews. Season with a little more salt and pepper. Serve over rice.
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