In a medium bowl, toss the chicken with 1 Tablespoon of the soy sauce, 1 Tablespoon of the sherry and 1 Tablespoon of the cornstarch.
1-1/3 lbs. skinless, boneless chicken breasts or thighs (trim fat), cut into 1/2" pieces, 5 tbsp. low-sodium soy sauce, 2 tbsp. cooking sherry, 1 tbsp. plus 1 tsp. cornstarch
In a small bowl, combine sugar, vinegar, sesame oil, water and the remaining 4 Tablespoons of soy sauce, 1 Tablespoon of sherry and 2 teaspoons of cornstarch.
2 tsp. granulated sugar, 2 tbsp. white wine vinegar, 2 tsp. sesame oil, 1/3 cup water
Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.
4 green onions, white bulbs and green tops cut separate into 1/2" pieces
In a large skillet or wok, heat 1 Tablespoon of the oil over moderately high heat. Add the cashews and stirring until light brown, about 30 seconds. Remove from the pan.
2 tbsp. peanut oil, 3/4 cup roasted and salted cashews
Heat the remaining 1 Tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the cashews.
1/2 tsp. red pepper flakes
Serve over rice.