Sweet and Spicy Cashew Chicken
Source: adapted from bestofbridge.com

Sauce
1/2 cup ketchup
2 T soy sauce
2 T Worcestershire sauce
2 T sugar
2 tsp sesame oil
1/4 tsp cayenne pepper (more to taste)
1/2 cup chicken broth
salt, if needed, to taste

The Rest
2 T cornstarch
1/2 tsp sugar
1/4 tsp salt
4 boneless, skinless chicken breast halves, thinly sliced
1/4 cup oil
1 T minced fresh ginger
1 T minced garlic
1 small onion, thinly sliced
1 red pepper, cut in thin strips
1 carrot, thinly sliced on diagonal
2 cups snow peas
8 oz mushrooms, sliced
1 1/2 cups cashews

Combine sauce ingredients and set aside.
In a bowl, combine cornstarch, sugar and salt. Add chicken and toss.
Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking.
Add chicken, ginger, garlic and onion. Stir until chicken is opaque (about 1 minute).
Add peppers and carrots. Stir 2-3 minutes. Add peas, mushrooms and sauce.
Cook until sauce comes to a boil. Add cashews.
Serves 4


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