Easy Cashew Chicken

INGREDIENTS:

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

DIRECTIONS:

In a small bowl, whisk together the hoisin, chili garlic sauce, and water. Set aside.
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated, season with a few grinds of salt and pepper.
In a large nonstick pan, heat the oil over medium-high heat. Saute the chicken, tossing often, until browned and cooked, about 8-10 minutes.
Add the onion, cook for 3 minutes until soft and translucent, stirring frequently. Add garlic and cook for 15 seconds until fragrant. Add the rice vinegar and deglaze the pan, scraping up any brown bits, about 1 minute.
Reduce heat to medium-low. Add the hoisin mixture; cook, tossing to combine and warm through, about 1 more minute.
Remove from heat and stir in the scallions and cashews. Taste, season with a little more salt and pepper, if necessary. Serve over cooked, hot white rice.