Sweet & Spicy Cashew Chicken

This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!

• Ready In: 25 mins
• Serves: 6

Ingredients

• The Sauce

• 1⁄2 cup ketchup
• 4  teaspoons low sodium soy sauce or 4  teaspoons  regular soy sauce, your choice
• 1⁄2 teaspoon salt
• 2  tablespoons Worcestershire sauce
• 3  tablespoons sugar
• 1 1⁄2 teaspoons  sesame oil
• 1⁄2-1  teaspoon cayenne pepper (depending on how much "heat" you can handle!)
• 1⁄2 cup chicken broth

• The Rest

• 2  tablespoons cornstarch
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon salt
• 3  whole  double boneless skinless chicken breasts, cut into cubes
• 1⁄4 cup  oil
• 2 -3  tablespoons  minced fresh ginger
• 1  tablespoon  minced garlic
• 1  small onion, chopped
• 1  medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
• 8  ounces mushrooms, sliced
• 1  carrot, thinly sliced on diagonal
• 1  cup snow peas
• 1 1⁄2 cups cashews
•  sesame seeds, toasted

Directions

1. Combine sauce ingredients in a bowl and set aside.
2. In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
3. Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
4. Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
5. Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
6. Add snow peas and sauce, cooking until sauce comes to a boil.
7. Add cashews and sprinkle with sesame seeds.
8. Serve immediately, over rice if you'd like-- YUM!