From Everyday Food, October 2009
1 1/2 lbs boneless, skinless chicken breast, cut into 1 inch pieces
2 tablespoons dry sherry (or red wine vinegar)
2 teaspoons minced peeled fresh ginger (or a teeny dash of dry ginger spice works just as well)
3 1/2 teaspoons cornstarch
1/2 cup low sodium chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
vegetable (or sesame) oil
2 garlic cloves, chopped
2/3 cup unsalted, roasted cashews
2 scallions, white and green parts separated and thinly sliced (I used half a shallot here)
cooked white rice for serving, if you’d like, or brown would be a better choice
In a medium bowl toss chicken, sherry, ginger, and 1 1/2 teaspoons of cornstarch, season with salt, and refrigerate for 30 mins. In another bowl combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch, set aside.
Heat 1 tablespoon oil over med-high heat in a large non-stick skillet, cook chicken until golden and cooked through. Transfer to a plate. In the same skillet add 1 teaspoon of additional oil, garlic, cashews, and scallion whites, or all of your shallots. Cook, stirring constantly for about 30 seconds, Whisk in the sauce that was set aside and add the chicken back to the skillet. Cook until sauce thickens, about 30 seconds. If using scallions, add the greens to the final dish and serve with rice.