Sweet and Spicy Cashew Chicken
| Yield: | 1 Servings |
| Categories: |
| 1/2 | c | Ketchup |
| 4 | ts | Soya sauce |
| 1/2 | ts | Salt |
| 2 | tb | Worchestershire sauce |
| 3 | tb | Sugar |
| 1 1/2 | ts | Sesame oil |
| 1/4 | ts | Cayenne pepper |
| 1/2 | c | Chicken broth |
| THE REST | ||
| 2 | tb | Cornstarch |
| 1/2 | ts | Sugar |
| 1/4 | ts | Salt |
| 3 | Whole boneless chicken breasts - skinned & cut into 3/4" cubes | |
| 1/4 | c | Oil (I didn't use that much |
| DIVIDER | -- about 2 Tb. in all, if that) | |
| 2 | tb | Minced fresh gingeroot (up to 3) |
| 1 | tb | Minced garlic |
| 1 | sm | Onion - chopped |
| 2 | Red bell peppers - cut into 1" triangles | |
| 2 | Carrots - sliced diagonally and thinly | |
| 2 | c | Snow peas |
| 1 1/2 | c | Cashews |
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