Cashew Chicken

 By DELISH this was absolutely fabulous and we will be making this next week for company!

• 2 tbsp. 

  cornstarch

• 1 tbsp. 

  Chinese Shaoxing wine  (another substitute is dry sherry)

• 2 tbsp. 

  Chinese soy sauce, divided 

• 1 lb. 

  boneless, skinless chicken breasts, cut into 1" pieces 

• 1/2 c. 

  vegetable oil 

• 1 tsp. 

  toasted sesame oil 

• 1 tbsp. 

  finely grated garlic

• 2 tsp. 

  finely grated peeled ginger 

• 1/4 c. 

  (or more) cold water 

• 3 tbsp. 

  hoisin sauce 

• 1 tbsp. 

  Chinese black vinegar 

• 2 

  scallions, sliced 1/2" thick, plus more for serving

• 3/4 c. 

  unsalted roasted cashews

• Steamed white rice, for serving 

1. Step 1In a medium bowl, whisk cornstarch, Shaoxing wine, and 1 tablespoon soy sauce. Add chicken and toss to coat. Let marinate at least 20 minutes or up to 1 hour.  
2. Step 2In a large wok or skillet over medium-high heat, heat vegetable oil. Fry chicken until lightly golden brown and almost cooked through, about 8 minutes. Transfer to paper towels. 
3. Step 3Wipe out wok. In wok over medium heat, heat sesame oil. Cook garlic and ginger, stirring occasionally, until fragrant and slightly toasted, about 1 minute. Add water, hoisin sauce, vinegar, and remaining 1 tablespoon soy sauce and bring to a simmer. Add scallions and cook, tossing constantly, until slightly wilted, about 1 minute. Fold in chicken and cashews and cook, tossing occasionally and adding more water if sauce is too thick, until well combined and chicken is cooked through, about 5 minutes.
4. Step 4Divide rice among plates. Top with chicken mixture, then sprinkle with more scallions.