You can whip up this takeout favorite with just a little bit of prep. Serve with steamed rice.

• 4 (1¾ pounds total) boneless, skinless chicken breasts, thinly sliced
• 3 Tablespoons dry sherry
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, sliced
• 4½ Tablespoons cornstarch
• ¾ cup low-sodium chicken broth
• 2 Tablespoons low-sodium soy sauce
• 3 Tablespoons hoisin sauce
• 1 Tablespoon rice vinegar
• 2 teaspoons light brown sugar
• 2 teaspoons canola oil
• ½ cup unsalted toasted cashews
• 2 scallions, thinly sliced
• ¼ teaspoon red-pepper flakes

1. In a bowl combine chicken, sherry, ginger, garlic and 2 tablespoons cornstarch. Chill 30 minutes In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2½ teaspoons cornstarch; set aside.
2. Sauté 1 teaspoon oil and half the chicken in a large nonstick skillet over medium-high heat until cooked through, about 5 minutes; 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 minutes Add cashews and serve with scallions and red-pepper flakes.