Sweet & Spicy Cashew Chicken

Ingredients

The Sauce

• 1/2 cup ketchup
• 4 teaspoons low sodium soy sauce or 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 seed, toasted

Directions

1. 1

   Combine sauce ingredients in a bowl and set aside.

2. 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. 3

   Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.

4. 4

   Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).

5. 5

   Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.

6. 6

   Add snow peas and sauce, cooking until sauce comes to a boil.

7. 7

   Add cashews and sprinkle with sesame seeds.

8. 8

   Serve immediately, over rice if you'd like-- YUM!