Sweet & Spicy Cashew Chicken
Posted by: Leslie Thu, 10 Feb 2005, at 8:46 p.m.


Ingredients:
1/2 cup ketchup
4 tsp soy sauce
3/4 tsp salt
2 tbsp Worcestershire sauce
3 tbsp and 1/2 tsp sugar
1 1/2 tsp sesame oil (oriental)
1/4 tsp cayenne pepper (double the cayenne for a "hotter" flare!)
1/2 cup chicken broth (one chicken bouillon cube to a half cup of water is perfect!)
2 tbsp cornstarch
3 whole boneless, skinless chicken breasts, cut into 3/4-inch cubes
1/4 cup oil
2 - 3 tbsp fresh gingeroot, minced
1 tbsp fresh garlic, minced
1 small onion, chopped
2 red bell peppers, cut into one-inch triangles
2 carrots, sliced diagonally and thinly
2 cups snow peas
1 1/2 cup cashews
white rice
 

Directions:
Combine the ketchup, soy sauce, 1/2 tsp salt, Worcestershire sauce, 3 tbsp sugar, sesame oil, cayenne pepper, and chicken broth and set aside. In a bowl, combine cornstarch, 1/2 tsp sugar, and 1/4 tsp salt. Toss the cubed chicken into cornstarch mixture. Heat wok or frying pan to highest heat and add oil. Heat oil to hot, not smoking, and add chicken. Stir in gingeroot, garlic, and onion. Stir fry until chicken is opaque/cooked through, several minutes. Add bell peppers and carrots. Stir 2 - 3 minutes. Add snow peas. Stir in the sauce mixture and cook till it comes to a boil. Add cashews. Serve immediately over a bed of white rice.