adapted from the brown eyed baker
1 1/2 lbs boneless, skinless chicken breasts, cut into 1" pieces
2 tbsp dry sherry
2 tsp minced, peeled fresh ginger
3 1/2 tsp cornstarch, divided
1/2 tsp kosher salt
1/2 cup low sodium chicken broth
2 tbsp reduced sodium tamari (or soy sauce)
1 tbsp rice vinegar
2 tsp granulated sugar
1 tbsp + 1 tsp sesame oil
4 garlic cloves, minced
2/3 cup unsalted cashews
2 green onions, white and green parts divided and thinly sliced
in a medium bowl, toss the chicken with the sherry, ginger and 1 1/2 tsp cornstarch; season with coarse salt. refrigerate for 30 minutes.
meanwhile, in a small bowl whisk together the chicken broth, soy sauce, rice vinegar, sugar and 2 tsp cornstarch. set aside
in a large, nonstick skillet over medium-high heat, heat the sesame oil. add the chicken and cook until golden brown and cooked through, about 5 minutes. transfer chicken to a plate and cover with foil.
in the same skillet, add the remaining teaspoon of oil. add the cashews, garlic, and green onion whites. cook, stirring constantly, until the garlic begins to soften, about 30 seconds. whisk the sauce again to combine and add to the skillet along with the chicken. cook until the sauce thickens, about 30 seconds. serve over rice or noodles and top with the green onion greens.