Yield: Serve 6

Ingredients:

Stir Fry Sauce:

• 1/2 cup ketchup
• 4 tablespoons soya sauce
• 1/2 teaspoon salt
• 2 tablespoons Worcestershire sauce
• 3 tablespoons sugar
• 1 1/2 teaspoons sesame oil
• 1/4 teaspoon cayenne pepper
• 1/2 cup water

Marinated Chicken:

• 2 tablespoons corn starch
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3 whole chicken breasts cut into 3/4 inch cubes
• 3 tablespoons vegetable oil

Stir Fry Vegetable:

• 1/4 cup oil for stir fry
• 3 tablespoons minced fresh ginger root
• 1 tablespoon minced garlic
• 1 small onion, sliced
• 1/2 red bell peppers, cut
• 1/2 yellow bell peppers, cut
• 1/2 orange bell peppers, cut
• 2 stalks of celery, sliced diagonally
• 1 cup mushroom, cut
• 1 1/2 cups DDP unsalted cashews

Directions:

Combine the stir fry sauce and set it aside.

In another bowl, marinated diced chicken with corn starch, sugar, salt and vegetable oil, toss well. Set aside.

Heat a frying pan to medium high heat. Add oil. Add chicken, ginger, garlic. Fry and stir until chicken is opaque, about 3 minute. Add peppers, onions, mushroom and celery. Stir 2 – 3 minutes. Add the stir fry sauce. Cook until it comes to a boil and the sauce reduced.  Add the cashews and serve.