pat's Recipe

Cashew Chicken

Category: Poultry

1 1/2 lbs boneless, skinless chicken breasts
cut into 1-inch pieces
2 Tbsp dry sherry
2 tsp minced peeled fresh ginger
3 1/2 tsp cornstarch
coarse salt
1/2 cup low-sodium chicken broth
2 Tbsp soy sauce
1 Tbsp rice vinegar
2 tsp sugar
1 Tbsp plus 2 tsp 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 tsp cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 tsp cornstarch; set sauce aside.
In a large nonstick skillet, heat 1 Tbsp 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 tsp oil to skillet and cook remaining chicken (reduce heat if chicken is overbrowning). Transfer to plate.
To same skillet, add 1 tsp oil, garlic, cashews, and scallion white. Cook, stirring constantly, until garlic begins to sofen, 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.

serves 4