CAJUN CHICKEN

INGREDIENTS
1-1/2 lbs boneless, skinless chicken breast, cut in 1″ cubes
1 tbsp cornstarch
3/4 tsp salt
1/4 tsp pepper
2 tbsp vegetable oil (I used EVOO)
6 garlic cloves, minced
8 scallions, white and green parts separated, each cut in 1″ pieces
2 tbsp rice vinegar
3 tbsp hoisin sauce
3/4 cup (4 oz) raw cashews, toasted*
white rice (optional) (I used brown rice)

INSTRUCTIONS
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with salt and pepper.

In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook 1/2 the chicken, tossing often, until browned, about 3 minutes. Transfer to 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 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