This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!
01Combine sauce ingredients in a bowl and set aside.
02In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
03Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
04Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
05Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
06Add snow peas and sauce, cooking until sauce comes to a boil.
07Add cashews and sprinkle with sesame seeds.
08Serve immediately, over rice if you'd like-- YUM!