Cashew Chicken

Ingredients

• 2  carrots sliced
• 1.5 cups cashew pieces 
• 0.5 cup catsup 
• 0.3 teaspoon ground pepper to taste (more )
• 3  chicken tenderloins whole cut into bite size pieces (or chicken tenders)
• 0.5 cup chicken broth 
• 2 cups rice white cooked
• 2 cups rice white cooked
• 2 cups rice white cooked
• 0.3 cup cooking oil 
• 2 tablespoons cornstarch 
• 2 tablespoons ginger fresh minced
• 1 tablespoon garlic minced
• 1  bell pepper green chopped
• 1  onion chopped
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 teaspoons sesame oil 
• 2 cups snow peas 
• 4 teaspoons soya sauce 
• 0.5 teaspoon sugar 
• 3 tablespoons sugar 
• 2 tablespoons worcestershire sauce 

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.In a bowl, combine cornstarch, sugar, and salt.Toss the chicken with cornstarch mixture.
2. Heat a wok or frying pan to a high heat and add cooking oil.When oil is hot add chicken.
3. Add gingeroot, garlic and onion.Stir fry mixture until chicken is cooked through and opaque.
4. Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.Continue to stir fry until tender crisp.
5. Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
6. Add the cashews and serve immediately over a bed of white rice.