1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
2 tablespoons dry sherry
2 tablespoons minced peeled fresh ginger
3 1/2 teaspoons cornstarch
1/2 cup low sodium chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons sugar
1 tablespoon plus 2 tablespoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
cooked white rice, for serving
In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt.
Refrigerate 30 minutes.
In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high.
Add half the chicken and cook until golden and cooked through, about 5 minutes.
Transfer chicken to a plate.
Add 1 tablespoon oil to skillet and cook remaining chicken (reduce heat if chicken is overbrowning).
Transfer to plate.
To same skillet, add 1 tablespoon 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.
Everyday Food, Martha Stewart April 2004