Cashew Chicken

We eat alot of different Chicken and Rice dishes. Some of them can be quite similar to each other. This one was much different!!! And good!! I found it on Pinterest, and will definitely be making it again!!!!!

  
Cashew Chicken
submitted by Camille
(from http://www.theartofdoingstuff.com/ )

2 large chicken breasts
1 Tbsp. (approximately) of corn starch
6 small or 3 large cloves garlic (minced)
8 green onions
1/4 cup Hoisin Sauce
1/4 cup Rice Vinegar (unseasoned)
1/4 cup water
3/4 cup cashews (toasted over medium/low heat in pan)
1 can of mandarin oranges or 1 Sumo orange (optional)
Salt & Pepper
Vegetable Oil

Clean and separate green onions into white and green parts. Chop both white and green parts into 1″ sections.  If the white part of the green onions is very large around, also slice in half lengthwise. Dice your chicken breasts into even, bite sized pieces. Add cornstarch and salt & pepper to a bowl and mix together. Dip a few pieces of chicken at a time in the cornstarch mix.
Fry your chicken, the WHITE part of the green onions and garlic over medium/high heat in 1 Tbsp. vegetable oil.  You may have to do 2 batches to avoid overcrowding (and therefore steaming) the chicken.  Add another Tbsp. of oil for the second batch and remove the first batch to a plate.  Once all the chicken, onions and garlic are cooked, return it all to the pan.  Add 1/4 cup of rice vinegar and cook until evaporated.  Add 1/4 cup Hoisin Sauce and 1/4 cup of water.  Cook and stir until fully combined.
Remove from heat and stir in the green bits of the green onion, toasted cashews and oranges (optional). Serve on a bed of rice.