Cashew Chicken

I was recently inspired to have a Chinese night for dinner. Okay, so Husband has been begging for a long time. Anyway, I got this recipe so long ago and never tried it because back then I thought I was too poor to afford cashews. Too bad, this one could have saved many a dinner from being Teriyaki again. It is super good and mostly easy/healthy. No MSG, plenty of flavor. So have yourself a night at the Golden Tree (our local chinese) and enjoy! This is also a freezer recipe.

Cashew Chicken:
1/2 c. ketchup
2 T. soy sauce
1/2 t. salt
1 T. worcestershire sauce
3 T. sugar
1 1/2 t. sesame oil
1/4 t. cayenne pepper
1/2 c. chicken broth

2 T. cornstarch
1/2 t. sugar
1/2 t. salt
3 whole chicken breasts (as in 6 halves) cut to bite size pieces
1/4 c. cooking oil (peanut works good)
2 T. grated or minced gingerroot
1 T. minced garlic
1 onion, chopped

1 can water chestnuts, drained and chopped a bit
1 can bamboo shoots, drained and sliced

1 1/2 c. cashews

Combine ketchup, soy sauce, salt, worcestershire, sugar, sesame oil, cayenne, and broth in a bowl. In another bowl, combine cornstarch, sugar and salt and toss chicken pieces in this. Heat cooking oil in a wok or frying pan to a high heat and add chicken mixture, ginger, garlic and onion. When chicken is cooked through, add chestnuts and bamboo shoots, and ketchup mixture and cook until it comes to a boil. Cool, bag and freeze. Freeze cashews separately. Thaw in fridge overnight, heat on medium until boiling and add cashews. Serve on rice.