Cashew Chicken

Ingredients

Serves 4

* 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
* 3 1/2 teaspoons cornstarch
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil
* 2 cloves garlic, minced
* 8 scallions, white and green parts separated, each cut into 1-inch pieces
* 2 tablespoons rice vinegar
* 2 teaspoons of minced peeled fresh ginger
* 2 tablespoons of soy sauce
* 2 teaspoons of sugar
* 2 scallions, white and green parts separated and thinly sliced
* 2 tablespoons of dry sherry
* 3/4 cup raw cashews (4 ounces), toasted
* White rice, for serving (optional)

Directions

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

2. In a large nonstick skillet, heat 1 Tbsp. oil over medium-high. Add chicken and cook until golden and cooked through, about 5 min. Transfer chicken 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. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.