1. In a bowl combine chicken, sherry, ginger, garlic and 2 tsp cornstarch. Chill 30 min. In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2-1/2 tsp cornstarch; set aside.
2. Saut? 1 tsp oil and half the chicken in a large nonstick skillet over medium-high heat until cooked through, about 5 min; transfer to a plate. Repeat with remaining chicken and oil.
3. Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 min. Add cashews and serve with scallions and red-pepper flakes.
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|Serving Size: 1 recipe (363g)|
|Recipe Makes: 1|
|Calories from Fat: 98 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||15 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 1.4mg||0 %|
|Sodium 3039.2mg||105 %|
|Potassium 456.5mg||12 %|
|Total Carbohydrate 42g||12 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 39.7g|
|Protein 8.1g||12 %|
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Calories per serving: 305
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