1/2 cup catsup
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 (more to taste)
1/2 cup chicken broth
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole chicken breasts, cut into bite size pieces (or chicken tenders)
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


1  Combine Catsup, 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 catsup/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.Source:   http://chinese.food.com/recipe/cashew-chicken-11669

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