½ cup catsup
4 teaspoons soy sauce
½ teaspoon salt
2 tablespoons worcestershire sauce
3 tablespoons sugar
1 ½ teaspoons sesame oil
¼ teaspoon cayenne pepper
½ cup chicken broth
2 tablespoons cornstarch
½ teaspoon sugar
¼ teaspoon salt
3 whole chicken breasts, cut into bite size pieces or 1 package chicken tenders, cut into bite size pieces
¼ cup cooking oil
2 tablespoons fresh gingerroot, minced
1 tablespoon minced garlic
1 onion, chopped
1 can water chestnuts, drained and coarsely chopped
1 can bamboo shoots, drained and sliced
1 ½ cups cashews
2 cups cooked white rice
1 Combine Catsup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth and set aside.
2 In a bowl, combine cornstarch, sugar, and salt.
3 Toss the chicken with cornstarch mixture.
4 Heat a wok or frying pan to a high heat and add cooking oil.
5 When oil is hot add chicken.
6 Add gingeroot, garlic and onion.
7 Stir fry mixture until chicken is cooked through and opaque.
8 Add bamboo shoots and water chestnuts.
9 Add catsup/soysauce mixture to chicken and vegetables and cook until it comes to a boil.
10 Cool, bag and freeze.
11 Save cashews for serving.
12 Thaw bag in fridge overnight. Reheat over medium heat until just boiling. Add cashews. Serve over rice.
