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. Add cashews. Serve on rice.