Step 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 2½ tsp cornstarch; set aside.

Step 2

Heat a large nonstick skillet over medium-high heat, with 1 tsp canola oil. Sauté half the chicken until cooked through, about 5 min; transfer to a plate. Repeat with remaining chicken and oil.

Step 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.