Sweet & Spicy Chicken Stir Fry

This recipe is from the Best of bridge cookbook. They serve it over rice, but I usually serve it over Chinese noodles. They also toss in 1 1/2 cups of cashews just before serving. The fresh ginger and sesame oil are a must in this recipe. Serves 6.

SAUCE

1/2 cup ketchup

4 tsp soy sauce

1/2 tsp salt

2 tbsp Worcestershire sauce

3 tbsp sugar

1 1/2 tsp sesame oil

1/4 tsp cayenne pepper

1/2 cup chicken broth

STIR-FRY MIXTURE

2 tbsp cornstarch

1/2 tsp sugar

1/4 tsp salt

3 whole boneless, skinless chicken breast, cut into cubes

1/4 cup cooking oil

2 tbsp minced fresh ginger

1 tbsp minced garlic

1 small onion chopped

2 red peppers, cut in strips

2 carrots thinly sliced on diagonal

2 cups snow peas

toasted sesame seeds for sprinkling

Combine sauce ingredients and set aside. Combine cornstarch, sugar and salt. Add chicken and toss. Heat frying pan or wok to high and add oil. When oil if hot (not smoking) add chicken, ginger, garlic and onion. stir until chicken is opaque (about 1 minute). Add peppers and carrots. Stir 2-3 minutes. Add snow peas and sauce. Cook until sauce comes to a boil.

Serve over hot rice or noodle. Sprinkle with toasted sesame seeds. (if you want to add the cashews toss in just before serving.