Ingredients:-
¾ cup roasted, unsalted cashews
¼ cup water
2 teaspoons cornstarch
4 tablespoons hoisin sauce
1 tablespoon soy sauce
1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½ inch pieces
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 medium garlic cloves, minced
8 green onions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
¼ teaspoon sesame oil
METHOD:-
Preheat the oven to 180°C.
Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, about 5 minutes. Set aside; they will crisp up as they cool.
Meanwhile, prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.
Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly.
In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.
Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the green onions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.
Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through, and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the rest of the green onions, cashews and sesame oil. Serve immediately.