This recipe came long ago from one of those "charity" cookbooks clubs used to put out all the time. It's still pretty good...
1/2 cup ketchup
4 teaspoons soy sauce
1/2 teaspoon salt
2 tablespoons worcestershire sauce
3 tablespoons sugar
1/4 teaspoon cayenne
1/2 cup chicken broth
3 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
6 boneless skinless chicken breast halves -- cubed
2 tablespoons oil
1 tablespoon ginger root -- minced
1 tablespoon garlic -- minced
1 medium onion -- cubed
2 red bell pepper -- cubed
2 carrots -- sliced thin
1 package snow peas -- frozen, thawed
1 cup cashews
Mix together first 8 ingredients for sauce. Mix together cornstarch, salt and sugar. Add chicken and toss. Add oil to hot wok and heat. Add chicken, ginger and garlic. Cook, stirring constantly until chicken is opaque and slightly colored. Add peppers and carrots and stir for 3-5 minutes. Add peas and sauce. Cook till it boils. Add cashews and serve over cooked rice.
