Sweet And Spicy Cashew Chicken

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1/2	c	Ketchup
4	t	Soya sauce
1/2	t	Salt
2	T	Worchestershire sauce
3	T	Sugar
1 1/2	t	Sesame oil
1/4	t	Cayenne pepper
1/2	c	Chicken broth
2	T	Cornstarch
1/2	t	Sugar
1/4	t	Salt
3		Whole boneless chicken
		breasts – skinned & cut
		into 3/4" cubes
1/4	c	Oil, I didn't use that much
		about 2 Tb. in all if
		that
2	T	Minced fresh gingeroot, up
		to 3
1	T	Minced garlic
1		Onion – chopped
2		Red bell peppers – cut into
		1" triangles
2		Carrots – sliced diagonally
		and thinly
2	c	Snow peas
1 1/2	c	Cashews

INSTRUCTIONS

This recipe is from "Grand Slam - More Recipes From The Best of
Bridge". Tried it last week and loved it!  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 one  minute). Add peppers and carrots.
Stir 2 to 3 minutes. Add peas and  sauce. Cook until it comes to a
boil. Add cashews and serve  immediately. Serves 6.  I made a few
adjustments because of the ingredients I had on hand. I  don't like too
much garlic, just enough to flavour, so I only used  about 1/2 tsp. I
didn't have snow peas so I used zucchini chunks. I  didn't have cashews
so I just left these out. I also didn't have any  cayenne so I used a
dash of hot pepper flakes. I also didn't have  that much chicken so I
compensated by using more vegies. Posted to  EAT-L Digest 02 Feb 97 by
Devon Rae Abrey <dabrey@NETCOM.CA> on Feb  3, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2444 Calories From Fat: 260 Total Fat: 28.9g Cholesterol: 292.4mg Sodium: 6401.5mg Potassium: 3562.5mg Carbohydrates: 367.3g Fiber: 20.1g Sugar: 89.4g Protein: 169g