1-First, preheat your oven to 350°F and toast the cashews on a baking sheet until they smell great, about 5 minutes. Let them cool and get crisp before setting them aside.

2-Next, whisk together 1/4 cup water, 2 teaspoons cornstarch, 4 tablespoons hoisin sauce, and 1 tablespoon soy sauce to make the sauce. Keep this ready for later.

3-Season the 1 1/2 pounds of chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

4-Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Stir-fry half the chicken until it’s lightly browned but not fully cooked, about 3 minutes, then move it to a plate.

5-Add the remaining oil, the rest of the chicken, 6 minced garlic cloves, and the white parts of 8 scallions. Stir-fry for about 3 minutes until browned but not done.

6-Return the first batch of chicken to the skillet, lower the heat to medium, and add 2 tablespoons rice vinegar. Cook until it evaporates, about 30 seconds.

7-Pour in the sauce you prepared earlier and stir to mix everything. Cook for 1 minute until the chicken is fully done and the sauce thickens.

8-Take the skillet off the heat and stir in the green parts of the scallions, the toasted cashews, and 1/4 teaspoon toasted sesame oil. Serve it right away, ideally with rice.