Easy Cashew Chicken

By Laura Martin

1 1/2 lbs. Chicken Breasts, cut into one inch pieces

2 Tbs. dry Sherry

2 tsp. minced fresh ginger

3 1/2 tsp. cornstarch

Coarse Salt and Pepper

2 Tbs. Soy Sauce

1 Tbs. Rice Vinegar

2 tsp. Sugar

1 Tbs plus 2 tsp vegetable oil

2 Garlic Cloves minced

2/3 C unsalted Cashews, toasted

2 scallions, white and green parts separated

cooked white rice (or whatever rice you like)

1 - in medium bowl toss chicken with sherry, ginger, and 1 1/2 tsp cornstarch. Season with salt. refrigerate for 30 min. Combine broth, soy sauce, vinegar, sugar, and 2 tsp. of cornstarch in separate bowl and set aside.

2- In large skillet heat 2 tsp of oil. Cook chicken evenly and thoroughly. (about 5 minutes) Transfer chicken to plate.

3- To same skillet and 1 tsp oil, garlic, cashews, and scallion whites. Cook stirring constantly. About 30 seconds. Whisk in Soy Sauce mixture and add to skillet along with the cooked chicken. Cook until Sauce thickens, about 30 seconds. Top with Scallion greens and top over rice!