2 tablespoons cornstarch
6 tablespoons water or chicken broth
2 tablespoons hoisin sauce
1 teaspoon Sriracha (optional)
1 tablespoon white wine vinegar
1 tablespoon olive oil
4 cloves garlic, minced
½ cup roasted, unsalted cashews
1 pound boneless, skinless chicken breasts, chopped into bite-size pieces
Salt and pepper, to taste
Half a bell pepper, cut into strips
3-4 green onions, thinly sliced
Cooked rice, for serving
In a small bowl, combine cornstarch and water/chicken broth and whisk until smooth. Stir in hoisin, vinegar and Sriracha and set aside.
Add oil to wok or large skillet and set over medium-low heat. Add garlic and cashews and stir until garlic is golden and fragrant. Season chicken with salt and pepper, then add to wok. Cook until chicken is no longer pink, then add pepper strips and cornstarch mixture. Continue cooking, stirring frequently, for 5-7 minutes or until sauce has thickened. Stir in all but 2 tablespoons of the green onions.
Serve with rice and top with remaining green onions and additional cashews, if desired.