Directions

• Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.
• Transfer chicken to a medium bowl and season with salt and pepper.
• Sprinkle corn starch on top of chicken and toss to coat.
• In a large non stick pan, or wok, heat the oil over medium-high heat. Sauté the chicken, stirring often, until golden brown and cooked through, about 8 to 10 minutes.
• Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.
• Add garlic and cook for another minute or so.
• Add rice vinegar and stir. Cook for another minute.
• Reduce heat to medium-low and add the hoisin mixture. Stir to combine and cook for another few minutes to warm through. Remove from heat.
• Stir in cashews and green onions. Season with more salt and pepper if needed.
• Serve over cooked white rice.