Cashew Chicken

It is so expensive to eat out but who wants to give up good Chinese take out. Well you don't if you have this recipe on hand.

Serves 4

4 large boneless, skinless chicken breasts cut into small pieces
2 tablespoons dry sherry(don't use cooking sherry)
2 teaspoons fresh peeled and minced ginger
3 1/2 tablespoons corn starch
1/2 cup chicken stock
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoon olive oil
2 cloves of garlic minced
1/2 cup unsalted cashews
2 green onions thinly sliced
cooked white or brown rice

In a medium bowl toss the chicken with the sherry, ginger,corn starch and 2 tablespoons of soy sauce. Refrigerate for about 30 minutes. In another bowl combine the rest of the soy, vinegar, sugar, and 2 teaspoons corn starch and set aside. In a large skillet heat the oil over medium/high heat. Add the chicken and its marinade and cook until golden. Add the cashews and green onion. Stir constantly until onions have just begun to soften. Whisk the sauce to recombine and add to the skillet. Stirring to coat the chicken. Cook until the sauce thickens. Serve over rice