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Sweet and Spicy Cashew Chicken

A delicious and colorful stir-fry that can be served over rice on a large platter or take the wok right to the table

  1. 1/2 cup ketchup
  2. 4 tsp. soy sauce
  3. 1/2 tsp. salt
  4. 2 Tbsp. Worcestershire sauce
  5. 3 Tbsp. sugar
  6. 1 1/2 tsp. sesame oil
  7. 1/4 tsp. cayenne pepper
  8. 1/2 cup chicken broth
The Rest
  1. 2 Tbsp. cornstarch
  2. 1/2 tsp. sugar
  3. 1/4 tsp. salt
  4. 3 whole boneless, skinless chicken breasts, cut into cubes
  5. 1/4 cup oil
  6. 2-3 Tbsp. minced fresh ginger
  7. 1 Tbsp. minced garlic
  8. 1 small onion, thinly sliced
  9. 2 red peppers, cut in strips
  10. 2 carrots, thinly sliced on diagonal
  11. 2 cups snow peas
  12. 1 1/2 cups cashews
  13. sprinkling of sesame seeds, toasted
  1. 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.
The Best of Bridge

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This recipe is available in the book The Best of the Best and More.

This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Two.