Easy Cashew Chicken

Tonight I wanted something tasty and fun, but EASY. This is the recipe I pulled out. I have made it a few times before, and keep it around. Its easy to use with leftover vegetables. I prepared ahead of time and got snow peas; one of my favorites in stir fry's. But you could do anything, red pepper, bean sprouts, broccoli, etc. Try lots of different things!


1 1/2 lbs skinless chicken breasts (cut into 1 inch peices)
2 Tbl Dry Sherry
2 tsp Minced peeled fresh ginger (you can buy it minced in a can in your produce section, to make it easier)
3 1/2 tsp Cornstarch
Coarse Salt
1/2 C Low Sodium Chicken Broth
2 Tbl Low Sodium Soy Sauce
1 Tbl Rice Vinegar
2 tsp Sugar
1 Tbl Canola Oil
2 Garlic Cloves, chopped
2/3 C Cashews, toasted
2 Scallions, chopped - white and green parts kept separate
Cooked Brown Rice (or Basmati Brown Rice!)

1) In medium bowl mix Sherry, ginger, 1 1/2 tsp cornstarch, and dash of salt. Pour of chicken to marinate. Marinate at least a half hour.
2) In another bowl combine soy sauce, vinegar, sugar, and 2 tsp cornstarch. Set aside
3) In large skillet heat 1 Tbl of Oil over med-high. Add chicken and cook, until cooked through. 5-8 minutes.
4) To same skillet add 1 tsp of Oil (if you have a lot of juice left over from the chicken, don't add any more! You don't need it), 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 up, about 1 minute. Top with green scallions and serve over rice!
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