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- 1 to 1½ pounds boneless skinless chicken thighs (or breasts), cut into 1 inch pieces
- 1 Tbls cornstarch
- ½ tsp salt
- ¼ tsp pepper
- 2 Tbls canola oil
- 4 cloves garlic, grated or minced
- ½ cup onion, finely chopped
- 1 (8 oz) can sliced water chestnuts, chopped
- 2 Tbls rice wine vinegar
- 5 Tbls Hoisin sauce
- ⅓ cup water
- ¾ cup roasted cashews
- Green onions, optional garnish
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