A delightful stir-fry featuring tender chicken, crunchy cashews, and a zesty sauce, perfect for a quick and flavorful meal.
In a mixing bowl, combine the ketchup, soy sauce, Worcestershire sauce, cayenne pepper, honey, chicken broth, and cornstarch. Stir until smooth and set aside.
Mixing the sauce ingredients beforehand ensures a smooth and even flavor distribution.
Cut the chicken breast into bite-sized pieces and season lightly with salt.
Cutting the chicken into uniform pieces ensures even cooking.
Heat a wok over high heat and add a splash of oil. Once hot, add the chicken pieces and stir-fry until lightly browned, about 3 minutes.
Ensure the wok is hot before adding the chicken to achieve a good sear.
Add the ginger, garlic, and onion to the wok. Stir-fry for 2 minutes until fragrant.
Stirring constantly prevents the garlic from burning.
Add the bell pepper, mushrooms, carrot, and snow peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Cook the vegetables just until tender to retain their vibrant color and crunch.
Pour the prepared sauce into the wok and stir to coat the chicken and vegetables. Cook until the sauce thickens, about 2 minutes.
Stirring the sauce continuously prevents it from clumping.
Add the cashews and sprinkle with sesame seeds. Stir briefly to combine.
Adding the cashews at the end keeps them crunchy.
Serve the stir-fry immediately, optionally over steamed rice. Enjoy your meal!
Serving the dish immediately ensures the best texture and flavor.
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