Cashew Chicken

½ cup mirin divided

6 tablespoons low-sodium soy sauce divided

1 tablespoon toasted sesame oil divided

1 teaspoon ginger paste

3 tablespoons cornstarch divided

4 boneless skinless chicken breasts cut into 3/4-inch pieces

1 cup low-sodium chicken broth

3 tablespoons Worcestershire sauce

1 tablespoon hoisin sauce

1 tablespoon rice or white wine vinegar

¼ teaspoon red pepper flakes

1 tablespoon dark brown sugar

2 tablespoons canola or vegetable oil

6 garlic cloves minced

2 cups frozen baby peas

8 ounces water chestnuts drained and chopped

2 cups toasted cashews half roughly chopped, half left whole

3 scallions thinly sliced diagonally

Whisk together ¼ cup mirin, 2 tablespoons soy sauce, 1½ teaspoons sesame oil, ginger paste and 2 tablespoons cornstarch in a medium size bowl. Add the chicken and stir well to coat.

Cover the bowl and refrigerate 30 minutes or up to 2 hours.

In a medium bowl, whisk together remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, chicken broth, Worcestershire Sauce, hoisin, rice vinegar, red pepper flakes, brown sugar and remaining 1-tablespoon corn starch; set aside.

Drain chicken and pat dry with paper towels.

Heat 2 teaspoons oil in a 12-inch nonstick skillet set over medium-high heat just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.

Add the remaining 2 teaspoons oil and heat to shimmering.

Add water chestnuts, 1 cup chopped cashews and frozen peas and cook, stirring continuously, 1 minute.

Reduce heat to medium-low and add the garlic and cook 30 seconds.

Add reserved sauce and cook, stirring constantly, until sauce has thickened, 2-3 minutes.

Add the cooked chicken, along with any accumulated juices, to the skillet and cook another 2 minutes.

Serve with cooked white rice, and top with whole toasted cashews and sliced scallions.