details
- Serves 4
- Prep time: 15 minutes
- Total time: 30 minutes
- 1 1/2 pounds Boneless, skinless chicken thighs, cut into 1 inch pieces
- 1 tablespoon Cornstarch
- salt and pepper
- 2 tablespoons Vegetable oil
- 1 tablespoon prepared minced garlic
- 8 scallions, white and green parts separated, each cut into 1 inch pieces
- 2 tablespoons Rice vinegar
- 3 tablespoons Hoisin sauce
- 3/4 cup unsalted, roasted cashews
directions
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 pan, heat the 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 3 minutes. Add the vinegar to the pan, toss for 1 minute. Add the hoisin sauce and a few tablespoons of water; 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.