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Cashew Chicken

    1/2 cup catsup
    4 teaspoons soy sauce
    1/2 teaspoon salt
    2 tablespoons Worcestershire sauce
    3 tablespoons sugar
    1 1/2 teaspoons sesame oil
    1/4 teaspoon cayenne pepper
    1/2 cup chicken broth
    2 tablespoons cornstarch
    1/2 teaspoon sugar
    1/4 teaspoon salt
    3 whole chicken breasts, cut into bite size pieces
       or 1 package chicken tenders, cut into bite size pieces
    1/4 cup cooking oil
    2 tablespoons fresh ginger root, minced
    1 tablespoon minced garlic
    1 onion, chopped
    2 carrots, sliced thinly
    1 green bell pepper, chopped
    2 cups snow peas
    1 1/2 cups cashews
    2 cups cooked white rice

Combine catsup, soy sauce, salt, Worcestershire Sauce, sugar, sesame
oil, cayenne pepper, and chicken broth and set aside.
In a bowl, combine cornstarch, sugar, and salt. Toss the chicken
with cornstarch mixture. Heat a wok or frying pan to a high heat and
add cooking oil. When oil is hot add chicken. Add gingeroot, garlic
and onion. Stir fry mixture until chicken is cooked through and
opaque. Add bell pepper and carrots, stir fry until tender crisp
about 2-3 minutes, then add snow peas. Continue to stir fry until
tender crisp. Add catsup/soysauce mixture to chicken and vegetables
and cook until it comes to a boil. Add the cashews and serve
immediately over a bed of white rice.

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