Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 2 T. dry sherry
• 2 t minced peeled fresh ginger
• 3 1/2 t cornstarch
• coarse salt
• 1/2 C low-sodium chicken broth
• 2 T soy sauce
• 1 T rice vinegar
• 2 t sugar
• 1 T plus 2 t olive oil
• 2 garlic cloves, chopped
• 2/3 C unsalted cashews, toasted
• 2 scallions, white and green parts separated and thinly sliced
• cooked brown rice, for serving

Directions

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

In a large skillet, heat 1 T oil over medium-high heat.  Add half the chicken and cook until golden and cooked through, about 5 minutes.  Transfer chicken to a plate.  Add 1 t oil to skillet and cook remaining chicken.  Transfer to plate. 

To same skillet, add 1 t oil, garlic, cashews, and scallion whites.  Cook, stirring constantly, until garlic softens, 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.