Cashew Chicken

Cashew Chicken

(MS EveryDay Food, ???)

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1" pieces

2 Tblspn. dry sherry

2 tsp. minced, peeled fresh ginger (I used about 1 1/2 tsp. dry ginger)

3 1/2 tsp. cornstarch

coarse salt

1/2 c. chicken broth

2 Tblspn. soy sauce

1 Tblspn. rice vinegar

2 tsp. sugar

1 Tblspn. + 2 tsp. vegetable oil

2 garlic cloves, chopped

2/3 c. unsalted cashews, toasted

2 scallions, white and green parts separated and thinly sliced

cooked white rice, for serving

1. In a medium bowl, toss chicken with sherry, ginger and 1 1/2 tsp. cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 tsp. cornstarch; set sauce aside.

2. In a large nonstick skillet, heat 1 Tblspn. oil over medium-high heat. Add half of the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 tsp. oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

3. To same skillet, add 1 tsp. oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cool until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.