Cashew Chicken

Preheat a skillet with olive oil. Toss in cashews and garlic and coat with oil and saute until just fragrant. Add chicken to pan and season with salt and pepper.  Cook until no longer pink. In a small bowl mix cornstarch and water with a fork and add to hot skillet.  Add hoisin sauce and vinegar. Reduce heat and simmer for 5-10 minutes, until sauce has thickened. Serve over steamed rice.