Cashew Chicken

Ingredients: 

1 1/2 lb. chicken breasts
1 T. cornstarch
salt and pepper
2 T. canola or vegetable oil
6 garlic cloves
8 green onions, white and green parts separated, each cut into 1-inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 cup cashews
White rice, for serving (optional)

In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 t. salt and 1/4 t. pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. 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 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 30 seconds. Add the hoisin sauce and the 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.  –Martha Stewart.

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