1 and 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 garlic cloves, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews, toasted
white rice, for serving
In a medium bowl toss the chicken with the cornstarch until the chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon 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 1/4 cup water; cook, tossing, until the chicken is cooked through, about 1 minutes. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice.