“I got this recipe from my Great Aunt Lois when she came to visit one time. It is one of her daughter’s recipes.” – April Ferre
- 6 Tablespoons Soy Sauce
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Water
- 1 Tablespoon Cornstarch
- 1 Tablespoon Sugar
- 2 Tablespoons Vinegar
- Unsalted Cashews
- Stir fry chicken; add sauce. Thicken and refrigerate overnight.
- Make another batch of sauce. Steam carrots (don't mushy them … unless you want to).
- Warm chicken in wok or pan; thicken second bath of sauce. Add carrots, cashews and peas. Serve over sticky rice.
2002 Recipe – Lisa Butterworth