Another week night, another quick dinner. I prepped my vegetables on Sunday and had leftover rice from yesterday. This made pulling a meal like this together pretty quick, otherwise I’d have been washing and chopping veggies for an hour. I love this recipe. I somehow found it in an old Best of Bridge cookbook a couple of years ago and have been making it regularly ever since.
½ cup Ketchup
4 tsps soya sauce
1/2 tsp salt
2 tbsp worcestershire sauce
3 tbsp sugar
1 1/2 tsp sesame oil
1/4 tsp cayenne pepper
1/2 cup chicken broth
2 tbsp cornstarch
1/2 tsp sugar
1/4 tsp salt
3 whole chicken breasts, cut into ¾”cubes, skinless
2 tbsp canola oil
3 tbsp minced fresh ginger root
1 tbsp minced garlic
1 small onion, chopped
2 Red Bell peppers, cut into 1″ triangles
2 carrots, sliced diagonally and thinly
2 cups snow peas
2/3 cups cashews
Combine sauce ingredients and set aside.
In a bowl, combine cornstarch, sugar and salt.
Add chicken and toss.
Heat Wok or large frying pan to highest heat. Add oil. Add chicken, ginger, garlic and onion. Stir until chicken is opaque 1 minutes.
Add peppers and carrots. Stir 2 – 3 minutes.
Add peas and sauce. Cook until it comes to a boil.
Add cashews and serve immediately over rice.