Cashew Chicken

Ingredients:
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
8 green onions, white and green parts separated, each cut into 1 inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 c. cashews

Directions:
In a med. bowl, toss the chicken with the cornstarch until chicken is coated; season with 3/4 t. salt and 1/4 t. pepper.
Heat 1 T. oil in a large nonstick skillet. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the onions. 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 30 seconds.
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 green parts of the onions and cashews. Serve immediately over white rice.

Makes 4 servings. Total time 30 minutes.

Verdict:
My kids thought they had died and gone to heaven. Who knew that they loved cashews so much? Blake and I both really liked this too...and not just because of the cashews.