Cashew Chicken

Cashew Chicken (Adapted from Everyday Food)

1 1/2 pounds boneless, skinless chicken breasts, cut into 1" pieces
2 tablespoons dry sherry
2 teaspoons minced fresh ginger
3 1/2 teaspoons cornstarch, divided
salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons granulated sugar
2 tablespoons canola oil, divided
3 garlic cloves, chopped
2/3 cup cashews, lightly toasted
2 green onions, white and green parts separated and thinly sliced
hot cooked brown rice, for serving

In a medium bowl, add chicken, sherry, ginger and 1 1/2 teaspoon cornstarch - season with salt, then toss well to combine. Place bowl into the refrigerator to chill for 30 minutes.

In a small bowl, whisk together broth, soy sauce, vinegar, sugar and remaining 2 teaspoons cornstarch.

After the chicken has rested, heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the chicken mixture and cook until golden and cooked through, about 4 to 6 minutes. Scoop chicken out onto a plate and cover to keep warm. Add 2 teaspoons oil into the skillet and cook remaining chicken in the same fashion. Scoop chicken out onto the same plate and cover to keep warm.

In the same skillet, add remaining 1 teaspoon oil. Stir in garlic, cashews and the whites from the green onion. Cook, stirring, until the garlic just begins to soften, about 1 minute. Whisk sauce once more to combine, then pour into the skillet along with the cooked chicken. Cook, stirring, until the sauce thickens, about 30 seconds. Serve over cooked rice with the onion greens sprinkled over the top.

Makes about 4 servings.

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