2 chicken breasts (diced into 1 inch pieces)
1 tbsp corn starch
6 small or 3 large cloves of garlic minced (we were out of garlic! I subbed garlic powder)
8 green onions, cut into 1 inch pieces, white and green parts divided
1/4 cup Rice Vinegar
1/4 cup Hoisin Sauce
1/4 cup water
3/4 cup cashews (toasted)
1 can mandarin oranges (or 1-2 "cuties"), chopped into pieces
Combine cornstarch and a little s+p in a plastic bag (I reused the produce bag from my green onions). Add chicken, blow a little air into the bag, twist it shut and shake it up until the chicken pieces are coated. Heat EVOO in a medium-large sauté pan. Add chicken, garlic and white parts of green onions and sauté until chicken is cooked (3-5 minutes). Once chicken pieces are browned and chicken is fully cooked, add rice vinegar and sauté until it evaporates. Add hoisin sauce and water and stir until combined. Once combined, remove from heat and add remaining green onions, orange pieces, and cashews. Stir until sauce coats everything and serve over brown rice.
Yum! I liked this so much better than restaurant chinese food - so much fresher tasting. Hope y'all like it as much as we did!