Cashew Chicken

From Martha Stewart's Everyday Food

Serves 4.  Prep Time: 25 min.  Total Time: 25 min + marinating

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cute into 1-in. pieces

2 tablespoons dry sherry

2 teaspoons minced peeled fresh ginger

3 1/2 teaspoons cornstarch

coarse salt

1/2 cup low-sodium chicken broth

2 tablespoons soy sauce

1 tablespoon rice vinegar

2 teaspoons sugar

1 tablespoon plus 2 teaspoons 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

Directions

1.  In a medium bowl, toss chicken ith 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.

2.  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 teaspoon oil to skillet adn cook remaining chicken (reduce heat if chicken is overbrowning).  Transfer to plate.

3.  To same skillet, add 1 teaspoon 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.