Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
- 2 tbsp dry sherry
- 2 tsp minced peeled fresh ginger
- 3 1/2 tsp cornstarch
- Kosher salt to taste
- 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
Preparation
Step 1
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 tsps cornstarch;set sauce aside
2.In a Large nonstick skillet,heat 1 tbsp oil over medium high heat. Add half of the chicken and cook til golden and cooked through, about 5 minutes. Transfer to 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 scallions white.Cook,stirring constantly,until garlic begins to soften,30 seconds.Whisk sauce and add to skillet along with chicken.Cook until sauce thicken,about 30 seconds.Top with scallion green and serve with rice