First make the stir fry sauce. Simply whisk together hoisin sauce, soy sauce, rice vinegar, sugar, chili sauce, corn starch, sesame oil in a bowl. Keep it aside until use.
Dry roast whole cashew nuts in oven. Pre heat oven at 300 degree F. Dry roast cashews for 3 to minutes giving it a stir in between. Do not let cashews brown. You want to roast not brown it. Remove roasted cashews from oven and let it cool down.
Prepping Chicken – Cut chicken breasts into 1 inch pieces. Add all chicken into a zip lock bag or a wide bowl.
Season it with pepper, salt and corn flour. Shake well to coat all chicken pieces evenly. Let chicken sit in the marinade for 7 to 10 minutes.
Heat oil (divide oil so you can add oil for every batch) in a skillet or wok. Add few marinated chicken pieces on to the skillet, without overcrowding it. Immediately stir fry it for about a minute on medium high heat, flip and cook it on other side. Don’t cook chicken completely. We only want to sear it or fry it lightly in oil. Remove cooked chicken into a bowl and repeat the same process with remaining chicken. Once done remove all chicken to a bowl.
Pour remaining oil to the skillet.Note – don’t worry about the brown bits, you scrap it off the pan as you stir fry chicken and cashews. Those brown bits are all flavors. I do like to have them in my stir fry.
If you aren’t comfortable, use another clean skillet before you start stir frying chicken.
Add white part of spring onions along with minced ginger and garlic in. Stir for about a minute on medium high heat.
Add back partially cooked chicken pieces give it a stir.
Pour in the sauce into the pan. It may look like a lot of sauce and the dish can look too saucy with liquids, but it’ll evaporate as you cook for few minutes.Note – If you find the sauce to be too thick and the chicken is turning thick and dry, add chicken stock or water to the pan as required to help cook chicken.
Stir in everything and cook for about a minute or two tossing it frequently.
It’s time for cashews. Add in dry roasted cashews and stir again.
Turn off heat after a minute.
Garnish with green onions and toasted sesame seeds.
Serve this saucy stir fry chicken with cashew nuts over rice.