For the sauce:
1/2 cup ketchup
4 Tbsp. soy sauce
1 tsp. salt
4 tsp. Worcestershire sauce
3 Tbsp. sugar
2 tsp. sesame oil
1/2 cup canned chicken broth
2 Tbsp. cornstarch
5-1/2 tsp. sugar
1/2 tsp. salt
3 whole boneless skinless chicken breasts, cut into 3/4 inch cube
1 cup plus 3 Tbsp. peanut oil
1 cup walnuts
1 Tbsp. minced peeled ginger
1 Tbsp. minced garlic
2 Tbsp. minced scallion
2 red bell peppers cut into 1 inch pieces
2 carrots, cut into julienne strips
3/4 lb. snow peas, strings removed
Make the sauce: In a bowl, combine the ketchup, the soy sauce, the salt, the Worcestershire sauce, sugar, sesame oil and broth.
In a large bowl, combine the cornstarch, 1/2 tsp. of sugar, salt; add the chicken and toss to coat the chicken well.
Heat a wok or large skillet over high heat until it is hot; add 1 cup of peanut oil and heat until hot but not smoking. Add the chicken, stir fry for 1 minute or until pale golden and transfer to a bowl,
Cook the walnuts in the oil for 10-15 seconds or until they begin to color; remove to a small bowl. Sprinkle the walnuts with 5 tsp. sugar and toss well. Discard oil remaining in wok. Add remaining 3 Tbsp. peanut oil to the wok, heat it until it is hot but not smoking and stir fry the ginger, garlic and scallions for 30 seconds. Add the peppers and the carrots and stir fry until the peppers are tender.
Add the chicken and snow peas and stir fry until chicken is hot. Add the sauce, cook the mixture over high heat, stirring, until the sauce comes to a boil and stir in the walnuts.