Chicken and Cucumbers with Cashews

1. In a medium bowl, blend sherry, soy sauce, and 1 tablespoon cornstarch. Add chicken and toss to coat. 2. In a small bowl, dissolve remaining 2 teaspoons cornstarch in 1 tablespoon cold water. Add chicken broth, hoisin sauce, sugar, and pepper and stir to blend. Set sauce aside. 3. In a wok, heat 2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add chicken mixture and cook, tossing, until meat is white and cooked through, 3-4 minutes. Remove to a plate. 4. In same wok, heat remaining 1 tablespoon oil over medium-high heat. Add scallions. Stir-fry until scallions are soft, 2-3 minutes. Add cucumber. Cook until heated through, 1-2 minutes. 5. Return chicken to wok. Add reserved sauce. Cook over high heat, stirring, until sauce boils and thickens, 1-2 minutes. Stir in cashews and serve.