"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sweet and Spicy Cashew Chicken Recipe

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This recipe for Sweet and Spicy Cashew Chicken, by , is from The Currie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!




- 1/2 cup Ketchup
- 4 tsp soya sauce
- 1/2 tsp salt
- 2 tbsp Worcestershire sauce
- 3 tbsp sugar
- 1 1/2 tsp sesame oil (oriental)
- 1/4 tsp cayenne pepper
- 1/2 cup chicken broth

- Combine sauce ingredients and set aside.

Cashew Chicken

- 2 tbsp cornstarch
- 1/4 tsp sugar
- 1/4 tsp salt
- 3 whole boneless chicken breasts - skinned and cut into '' cubes
- 1/4 cup oil
- 2 to 3 tbsp minced fresh gingeroot
- 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
- 1 1/2 cups cashews

- 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 butnot 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 snow peas and sauce. Cook until it comes to a boil.
- Add cashews and serve immediately.

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