Take Out At Home-Cashew Nut Chicken

I love Chinese food. And takeout. Here is a version from Martha Stewart's Everyday Food Magazine that's delicious and pretty fast to make at home. She of course made her own pot stickers, but I just got the frozen kind from Trader Joe's and they were perfect. Add some sauteed green beans and brown rice and you have a complete meal in under an hour.

Frozen Potstickers (serve with Soy-Ginger Dipping Sauce)
 Cooked Brown Rice
Green Beans

Cashew-Nut Chicken:
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced, peeled fresh ginger
3 1/2 teaspoons cornstarch
salt
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon vegetable oil
3 garlic cloves,chopped
2/3 cup cashews, toasted
2 scallions, white and green parts separated and thinly sliced

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar and 2 teaspoons cornstarch; set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium high. Add chicken and cook until golden and cooked through, about 6 minutes.  Add garlic, cashews, and scallion whites. Cook, stirring constantly, about 30 seconds.  Whisk sauce and add to skillet.  Cook until sauce thickens, about 30 seconds.  Top with scallion greens.

Serve with cooked potstickers, green beans and rice.