Chop about a pound of boneless skinless chicken thighs into bite sized pieces.
To make the sauce whisk together the hoisin, soy, vinegar, wine, sugar, garlic, ginger and cornstarch.
Pour the sauce over the chicken and mix well.
Heat a cast iron skillet and when it’s hot remove the chicken from the sauce, letting the excess drip off, and add it to the pan in a single layer. Let cook for a few minutes, until it gets nice and caramelized. Then flip and do the same to the other side.
Add the rest of the sauce to the pan along with the water chestnuts, celery and cashews.
Cook until the sauce thickens, about 3 minutes.
Top with sliced green onions.