3 tablespoons hoisin sauce
1/2 teaspoon chili garlic sauce
3 tablespoons chicken broth or water
1 1/2 pounds boneless skinless, chicken thighs, cut into 1-inch pieces
salt and pepper
1 tablespoon cornstarch
1 1/2 tablespoon vegetable oil
1 small onion cut into 1-inch pieces
4 garlic cloves minced
2 tablespoons rice vinegar
6 green onions diced
3/4 cup unsalted roasted cashews
cooked white rice for serving

3 tablespoons hoisin sauce 1/2 teaspoon chili garlic sauce 3 tablespoons chicken broth or water 1 1/2 pounds boneless skinless, chicken thighs, cut into 1-inch pieces 1 tablespoon cornstarch 1 1/2 tablespoon vegetable oil 1 small onion cut into 1-inch pieces 4 garlic cloves minced 2 tablespoons rice vinegar 6 green onions diced 3/4 cup unsalted roasted cashews

Whisk together hoisin sauce, chili garlic sauce, and chicken broth in a small bowl.
Set it aside.
Transfer chicken to a medium bowl and season with salt and pepper.
Sprinkle corn starch on top of chicken and toss to coat.
In a large nonstick 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.
Add the onion and cook for another 3 or 5 minutes, stirring often, until the onion
is soft and translucent.
Add garlic and cook for another minute or so.
Add rice vinegar and stir. Cook for another minute.
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.
Stir in cashews and green onions. Season with more salt and pepper if needed
Serve over cooked white rice.