Cashew Chicken

Scribbled Underline

pounds chicken breasts, boneless skinless, cut into 1-inch piece 2 tablespoons dry sherry, or cooking wine, or omit 2 teaspoons minced fresh ginger teaspoons cornstarch, divided – Coarse salt ½ cup (120 ml) chicken broth 2 tablespoons soy sauce 1 tablespoon rice vinegar


White Scribbled Underline

In a medium bowl, toss the chicken with the sherry, ginger, and 1½ teaspoons cornstarch; season with coarse salt. 

– Meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 teaspoons cornstarch. Set aside.

In a large nonstick skillet over medium-high heat, heat 1 tablespoon of vegetable oil. 

Add half of the chicken and cook until golden brown and cooked through, about 5 minutes. 

Transfer the chicken to a plate and cover with foil. Add 1 teaspoon of oil to the skillet and cook the remaining chicken (reduce the heat if the chicken is over-browning). Transfer to the covered plate. 

In the same skillet, add the remaining teaspoon of vegetable oil. Add the cashews, garlic, and green onion whites.