Ingredients

1 pound boneless, skinless chicken breast, cut into 1 inch pieces

2 tbsp dry sherry

1 tsp ground ginger

3 1/2 tsp cornstarch, separated

Pinch of Kosher salt

1/2 cup chicken broth

2 tbsp soy sauce

1 tbsp rice vinegar

2 tsp sugar

1 1/2 tbsp vegetable oil

2 garlic cloves, minced

2/3 cup cashews

Directions

Mix sherry, ginger, 1 1/2 tsp cornstarch, and salt in a small bowl

Toss chicken with the mixture and set aside

In another bowl, mix chicken broth, soy sauce, vinegar, sugar,and 2 tsp cornstarch

Heat 1 tbsp vegetable oil in a skillet over medium-high heat

Cook chicken until it browns (about 8 minutes)

Remove chicken from pan and set aside

Add 1 tsp oil, garlic, and cashews to the pan

Cook until garlic softens (about 1 minute)

Add chicken back to the pan, whisk the chicken broth mixture and add sauce to the pan

Cook until it bubbles and thickens (about 3 minutes)

Serve over rice