Cashew Chicken

Photo courtesy of www.marthastewart.com

1 1/2 lb chicken

2 T dry sherry (cooking wine-optional)

2 t minced ginger

3 1/2 t cornstarch

course salt

1/2 c chicken broth (or I use bouillon and water)

2 T soy sauce

1 T rice vinegar

2 t sugar

1 T + 2 t veg oil

2 garlic cloves, chopped

2/3 c unsalted cashews, toasted

2 scallions (or green onions), thinly sliced

cooked white rice or 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 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

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.