What this, A recipe? Cashew Chicken

It's been weeeeks since I've cooked a worthy meal. With the heat all summer long and the lack of motivation streaming from that I've stayed clear from the kitchen. But this week finally, FINALLY I (we) cooked the best meal ever-truly the best one that has ever been cooked in this household. Pf Changs worthy I tell ya. I wish I could take sole credit for this but it was a team effort between the two of us.

stolen from martha- the women hasn't failed me yet. 

Ingredients- 

1 ½ pounds boneless chicken breast cut into 1 inch pieces.

1 tablespoon cornstarch

salt and pepper

2 tablespoons vegetable oil

6 cloves garlic, minced

6-8 scallions, whites and greens separated and cut into 1 inch     pieces.

2 tablespoons rice vinegar

3 tablespoons hoisin sauce

¾ cup raw cashews toasted

white rice

Directions: 

1. In a bowl toss chicken and cornstarch until well coated. Season with salt and pepper to your linking.

2. In a non stick skillet heat 1 tablespoon of oil over medium heat. Cook half of the chicken, until brown (be sure to toss often) Then transfer to a separate plate. 

3. Add remaining tablespoon of oil and cook the remainder of chicken along with white parts of scallions and garlic. Cook until brown (about 3 minutes) add the first batch of chicken to the pan, add vinegar and cook until evaporated. 

4. Add hoison sauce and 1/4 cup water, cook (tossing often) Remove from heat. Add the green parts of scallions and cashews.

5. Put over steamed rice if desired.