In a bowl combine chicken, sherry, ginger, garlic and 2 teaspoons cornstarch. Chill 30 minutes. In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2½ teaspoons cornstarch; set aside.
Heat a large nonstick skillet over medium-high heat, with 1 teaspoon canola oil. Sauté half the chicken until cooked through, about 5 minutes; transfer to a plate. Repeat with remaining chicken and oil.
Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 minute. Add cashews and serve with scallions and red-pepper flakes.
Serve with cooked white or brown rice if desired.
Video
Notes
You can whip up this takeout cashew chicken recipe with just a little bit of prep. Serve with steamed rice.