Step 1

Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl. Set aside.

Step 2

Transfer chicken to a medium bowl and season with salt and pepper.

Step 3

Sprinkle corn starch on top of chicken and toss to coat.

Step 4

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.

Step 5

Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion is soft and translucent.

Step 6

Add garlic and cook for another minute or so.

Step 7

Add rice vinegar and stir. Cook for another minute.

Step 8

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.

Step 9

Stir in cashews and green onions. Season with more salt and pepper if needed.

Step 10

Serve over cooked white rice.