Sweet & Spicy Cashew Chicken

Sweet and Spicy Cashew Chicken

"Hump Day" has arrived. Yay!! Time to look forward to another weekend. Just a few more days....

Weekday meals usually consist of fast and easy dishes or dishes I prepared over the weekend to eat as leftovers for the week. This chicken dish fits the bill.

1) It is quick and easy
2) It tastes good!!
3) You will only get less cleanup if you grill something on the barbeque in aluminum foil.

I served it with a side of jasmine rice and supper was ready in less than half and hour from start to finish.

**Sweet and Spicy Cashew Chicken**

Sauce

1/2 cup tomato sauce

4 teaspoons soy sauce

1/2 teaspoon salt

2 tablespoons Worcestershire sauce

3 tablespoons sugar

1-1/2 teaspoon sesame oil

1/4 teaspoon cayenne pepper

1/2 cup chicken broth

The Rest

2 tablespoons cornstarch

1/2 teaspoon sugar

1/4 teaspoon salt

3 whole (6 halves) boneless chicken breasts, cut into cubes

1/4 cup oil

1-2 garlic cloves, minced

2 - 3 tablespoons fresh ginger, minced

2 red peppers, cut in strips

1 small onion, sliced

2 carrots, thinly sliced on diagonal

2 cups snow peas

1-1/2 cups cashews

sprinkling of toasted sesame seeds

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 and sauce. Cook until sauce comes to a boil.

Add cashews and sprinkle with sesame seeds.

Serve immediately.

Serves 6

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