Chinese Cashew Chicken with Garlic and Scallions

I first made this recipe using peanuts,
unsalted cashews are a much better choice.
The scallions add a good onion flavor
I like garlic, hence the amount in recipe.

Ingredients:
1 1/2 pounds skinless boneless chicken
1 tablespoon cornstarch
Salt and pepper
2 tablespoons vegetable oil
8 cloves garlic, minced
8 scallions, white and green parts separated
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
4 ounces unsalted cashews, toasted
Hot cooked rice

Directions:
Cut chicken into 1-inch cubes. In a medium bowl,
combine the cornstarch with the salt and pepper
and toss with chicken pieces.
Cut white parts of scallions into 1-inch pieces.
Cut green parts into thin rounds.
In a nonstick skillet, heat 1 tablespoon oil.
Add half the chicken and stir-fry until browned.
Set aside. Add the remaining oil and chicken
to the pan along with the garlic
and white parts of scallions. Cook 3 minutes.
Add the first batch of chicken to the pan
and add the vinegar, cooking until evaporated.
Add hoisin sauce and water. Cook until chicken
is cooked through, 1 minute more.
Stir in remaining scallion pieces and cashews.
Serve over rice.