Cashew Chicken

• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon sesame oil
• 1/2 cup low-sodium soy sauce
• 3 tablespoons chopped fresh ginger
• 6 boneless, skinless chicken thighs, cut into small cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 green bell pepper, cut into small cubes
• 1/4 cup dry sherry
• 2 tablespoons cornstarch
• 1 cup whole roasted, unsalted cashews
• 1/3 cup water chestnuts, chopped
• 2 scallions, thinly sliced
• Chopped fresh cilantro, for garnish

1. In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger.
2. Set aside.
3. Season the chicken with salt and pepper.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the chicken and saute until cooked through, 5 to 7 minutes.
6. In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender.
7. Deglaze the skillet with the sherry and scrape up any brown bits.
8. Add the reserved soy mixture and cook until the mixture boils, about 1 minute.
9. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet.
10. Add the cashews and water chestnuts.
11. Add 1/4 cup water to thin the sauce.
12. Cook for another minute.
13. Serve garnished with the scallions and cilantro.

rice vinegar, brown sugar, oyster sauce, sesame oil, soy sauce, fresh ginger, chicken, kosher salt, vegetable oil, garlic, green bell pepper, sherry, cornstarch, cashews, water chestnuts, scallions, fresh cilantro

Taken from www.foodnetwork.com/recipes/ree-drummond/cashew-chicken.html (may not work)