- chicken breasts without skin - 650 Grams
- cornstarch - 1 st. a spoon
- Salt and ground pepper - - To taste
- vegetable oil - 2 items. spoons
- cloves of garlic - 6 pieces
- onions - 8 pieces
- rice vinegar - 2 Art. spoons
- sauce hoisin - 3 st. spoons
- toasted cashew nuts - 120 Grams
In a bowl, mix the chicken with cornstarch, season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large frying pan, heat 1 tablespoon of oil over medium heat. Add half the chicken and brown until brown, about 3 minutes. Put in a plate. Add the remaining oil and chicken in the pan with garlic and white onions. Cook, stirring frequently until the chicken turns brown, about 3 minutes. Put the whole chicken in the frying pan. Add the vinegar, cook until evaporated, about 30 seconds. Add hoisin sauce and 1/4 cup water, cook, stirring until the chicken is ready, about 1 minute. Remove from heat. Add green onion and cashew nuts. Serve with white rice if necessary.
Servings: 4