Ingredients
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1/2 cup ketchup
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4 teaspoons low sodium soy sauce or 4 teaspoons regular soy sauce, your choice
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1/2 teaspoon salt
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2 tablespoons Worcestershire sauce
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3 tablespoons sugar
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1 1/2 teaspoons sesame oil
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1/2-1 teaspoon cayenne pepper (depending on how much "heat" you can handle!)
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1/2 cup chicken broth
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2 tablespoons cornstarch
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1/2 teaspoon sugar
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1/4 teaspoon salt
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3 whole double boneless skinless chicken breasts, cut into cubes
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1/4 cup oil
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2 -3 tablespoons minced fresh ginger
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1 tablespoon minced garlic
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1 small onion, chopped
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8 ounces mushrooms, sliced
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1 carrot, thinly sliced on diagonal
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1 cup snow peas
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1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
Instructions
- Combine sauce ingredients in a bowl and set aside.
- In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
- Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
- Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
- Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
- Add snow peas and sauce, cooking until sauce comes to a boil.
- Add cashews and sprinkle with sesame seeds.
- Serve immediately, over rice if you'd like-- YUM!