Cashew Chicken II

This recipe came from the book Great Food Fast.  It was fast, easy, and had a great flavor.   I suggest adding another green vegetable to the dish, but it's also good without one.

1-1/2 lbs (3-4) chicken breast, cut into 1 inch cubes
1 T. cornstarch
Salt and pepper
2 T. olive oil
6 cloves garlic, crushed
8 scallions (green onions) chopped, with white and green parts separated
2 T rice vinegar
3 T hoisin sauce (find this by other Asian foods-- it's in a jar)
1/4 c raw cashews toasted
White rice, cooked.

In a ziploc bag, toss chicken and cornstarch until chicken is coated, also add 1/4 t. each of salt and pepper.
Then, cook half the chicken in 1 T. of oil.  Remove chicken,  cook the other half of the chicken in remaining oil, adding garlic and white part of scallions.  Return all chicken to the pan and  add vinegar, cooking until just evaporated (about 30 sec.).  Add the hoisin sauce and 1/4 c. water, cooking until completely coated.  Remove from heat and stir in scallion greens and cashews.  Serve immediately over white rice.