Sweet & Spicy Cashew Chicken

This is a fabulous stir fry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken!

Ingredients:

The Sauce:
1/2 cup ketchup
4 teaspoons low sodium soy sauce or 4 teaspoons regular soy sauce, your choice
1/2 teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons sugar
1 1/2 teaspoons sesame oil
1/2-1 teaspoon cayenne pepper (depending on how much "heat" you can handle!)
1/2 cup chicken broth

The Rest:
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole double boneless skinless chicken breasts, cut into cubes
1/4 cup oil
2 -3 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 small onion, chopped
1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
8 ounces mushrooms, sliced
1 carrot, thinly sliced on diagonal
1 cup snow peas
1 1/2 cups cashews
sesame seeds, toasted

Directions:
Combine sauce ingredients in a bowl and set aside.
In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
Add snow peas and sauce, cooking until sauce comes to a boil.
Add cashews and sprinkle with sesame seeds.
Serve immediately, over rice if you'd like.