Sweet and Spicy Cashew Chicken

Every time we go to Earl's my husband orders the Chili Chicken without fail so when I found this recipe in The Complete Best of Bridge Cookbook (Volume 2) I knew I had to try it.  We had company arriving late last night so thought this would be quick to whip up when they arrived. I made the sauce, cut up the chicken and veggies in the afternoon.

What you need :

The Sauce:

1/2 cup ketchup
4 tsp soy sauce
1/2 tsp salt
2 tbsp worcestershire sauce
3 tbsp sugar
1/2 tsp sesame oil
1/4 tsp cayenne pepper
1/2 cup chicken broth

The Rest

2 Tbsp cornstarch
1/2 tsp granulated sugar
1/4 tsp salt
3 boneless chicken breasts, cut into cubes
1/4 cup vegetable oil
2 Tbsp minced gingerroot
1 Tbsp minced garlic
1 small onion (chopped)
2 Red bell peppers, cut into strips (I used a red and yellow)
2 carrots, Thinly sliced on diagonal
2 cups of snow peas
1 1/2 cups cashews (we used peanuts as I forgot to buy cashews and it was still really good)
sprinkling of sesame seeds, toasted

How's it's made:

  1. Combine sauce ingredients and set aside.
  2. In a bowl, combine cornstarch , sugar and salt.
  3. Add chicken and toss.
  4. Heat wok or frying pan to highest heat and add oil. Heat to hot, not smoking.
  5. Add chicken, ginger, garlic and onion.
  6. Stir chicken to opaque (about 1 minute).
  7. Add peppers and carrots - stir 2 to 3 minutes.
  8. Add peas and sauce. Cook until sauce comes to a boil.
  9. Add cashews and sprinkle with sesame seeds.

Serve immediately and enjoy !

It was a huge hit at our house and we hardly had any leftovers.  While it doesn't have the same crunchiness as Earl's Chili Chicken (that is deep fried first ) it has the same spicy taste in the end and it's probably a little better for you. It' is a definite keeper for our family !

(photo snagged from The Best of Bridge website but the cover has the Sweet and Spicy Cashew Chicken recipe on the cover)

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