Cashew Chicken

Ingredients
1T                 Rice vinegar
1T                 Brown sugar
1T                 Oyster sauce
1/2t               Sesame oil
1/2C              Low-sodium soy sauce
2T                 Chopped fresh ginger
4                   Boneless, skinless chicken thighs, cut into small cubes 
Kosher salt and freshly ground black pepper
3T                 Vegetable oil
2 cloves        Garlic, minced
1                   Green bell pepper, cut into small cubes
1/4C              Dry sherry
2T                 Cornstarch
1C                 Whole roasted, unsalted cashews
1/3C              Water chestnuts, chopped
2                   Scallions, thinly sliced
Chopped fresh cilantro, for garnish

Directions
In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger.

Set aside.

Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat.

Add the chicken and saute until cooked through, 5 to 7 minutes.
In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender.

Deglaze the skillet with the sherry and scrape up any brown bits.

Add the reserved soy mixture and cook until the mixture boils, about 1 minute.

Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
Serve garnished with the scallions and cilantro.