1 1/2 lb. chicken breasts
1 T. cornstarch
salt and pepper
2 T. canola or vegetable oil
6 garlic cloves
8 green onions, white and green parts separated, each cut into 1-inch pieces
1/2 cup shredded carrots
2 T. rice vinegar
4 T. hoisin sauce
3/4 cup cashews
1.In a medium bowl, toss the chicken with the cornstarch until the chicken is coated; season with 3/4 t. salt and 1/4 t. pepper.
2. In a large nonstick skillet, heat 3 tablespoon of the oil over medium-high heat.
3.Cook the chicken, until browned on each side, about 3 minutes per side.
5. Add the vinegar; cook until evaporated, about 20 seconds. Add the hoisin sauce and the 1/4 cup plus 2T water; cook, tossing, until the chicken is cooked through, about 1 minute.
6.Remove from the heat. Stir in the scallion greens and cashews. Serve immediately over white rice, if desired.