Ingredients
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1/2 cup catsup
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4 teaspoons soy sauce
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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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1/4 teaspoon cayenne pepper (more to taste)
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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 chicken breasts, cut into bite size pieces (or chicken tenders)
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1/4 cup cooking oil
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1 tablespoon minced garlic
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1 onion, chopped
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2 carrots, sliced thinly
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2 cups snow peas
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1 1/2 cups cashews
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2 cups cooked white rice
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2 tablespoons fresh gingerroot, minced
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1 green bell pepper, chopped
Instructions
- Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
- In a bowl, combine cornstarch, sugar, and salt.
- Toss the chicken with cornstarch mixture.
- Heat a wok or frying pan to a high heat and add cooking oil.
- When oil is hot add chicken.
- Add gingeroot, garlic and onion.
- Stir fry mixture until chicken is cooked through and opaque.
- Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
- Continue to stir fry until tender crisp.
- Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
- Add the cashews and serve immediately over a bed of white rice.