CASHEW CHICKEN STIRFRY

My husband made this. It is really good. It is kind of hot. Enjoy!
The Sauce
• 1/2 cup ketchup
• 4 teaspoons low sodium soy sauce or regular soy sauce, your choice
• 1/2 teaspoon salt
• 2 tablespoons worcestershire sauce
• 3 tablespoons sugar
• 1 1/2 teaspoons sesame oil
• Vgbzv zx1/2-1 teaspoon cayenne pepper (depending on how much "heat" you can handle!)
• 1/2 cup chicken broth
The Rest
• 2 tablespoons cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3 whole double boneless skinless chicken breasts, cut into cubes
• 1/4 cup oil
• 2-3 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 small onion, chopped
• 1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
• 8 ounces mushrooms, sliced
• 1 carrot, thinly sliced on diagonal
• 1 cup snow peas
• 1 1/2 cups cashews
• sesame seed, toasted
Directions
1. Combine sauce ingredients in a bowl and set aside.
2. In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
3. Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
4. Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
5. Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
6. Add snow peas and sauce, cooking until sauce comes to a boil.
7. Add cashews and sprinkle with sesame seeds.
8. Serve immediately, over rice if you'd like-- YUM