Cashew Chicken

This recipe came from a friend of mine. She swears this is the only way that she will make Cashew Chicken and that she was never able to make a good Chinese meal until this recipe.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1⁄2 cup ketchup
• 4  teaspoons soy sauce
• 1⁄2 teaspoon salt
• 2  tablespoons Worcestershire sauce
• 3  tablespoons sugar
• 1 1⁄2 teaspoons  sesame oil
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 cup chicken broth
• 2  tablespoons cornstarch
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon salt
• 3  whole chicken breasts, cubed
• 1⁄4 cup  cooking oil
• 2  tablespoons  fresh gingerroot, minced
• 1  tablespoon  minced garlic
• 1  onion, chopped
• 2  carrots, sliced thinly
• 1  green bell pepper, chopped
• 2  cups snow peas
• 1 1⁄2 cups cashews
• 2  cups cooked white rice

Directions

1. Combine ketchup, soy sauce, salt, Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
2. In a bowl, combine cornstarch, sugar, and salt.
3. Toss the chicken with cornstarch mixture.
4. Heat a wok or frying pan to a high heat and add cooking oil.
5. When oil is hot add chicken.
6. Add gingeroot, garlic and onion.
7. Stir fry mixture until chicken is cooked through and opaque.
8. Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
9. Continue to stir fry until tender crisp.
10. Add ketchup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
11. Add the cashews and serve immediately over a bed of white rice.