SWEET SPICY CASHEW CHICKEN Nona Nelson

3 teaspoons corn starch 1 small onion chopped

¼ teaspoon salt 2 red bell peppers cubed

1/2 teaspoon sugar 2 carrots sliced diagonal

3 chicken breasts 2 cups snow peas

¼ cup oil, Sauce, recipe below

2-3 teaspoons fresh ginger, minced 11/2 cups cashews

1 Tablespoon garlic, minced 1 package Shanghai noodles.*

In bowl, mix the corn starch, salt and sugar.

Coat chicken breast with these dry ingredients

Heat oil in wok until hot, but not smoking. Add chicken, ginger, garlic, onion.

Cook until opaque.

Add peppers and carrots. Cook 2-3 minutes.

Add peas and sauce. Cook and mix until thickened and well coated.

Add cashew and noodles and coat well.

HINT; Have Sauce prepared and vegetables all cut before cooking starts.

Sauce:

½ cup ketchup ½ cup chicken broth

4 teaspoon soy sauce 3 Tablespoons sugar

½ teaspoon salt 11/2 teaspoon sesame oil

2 Tablespoon Worcestershire sauce ¼ teaspoon cayenne pepper

Mix together.

*Note: (In Philippines use Phoenix Brand Pancit Canton Noodles)

Can use chicken in a mug