| 6 Tablespoons Soy Sauce | 2 Tablespoons Vinegar |
| 2 Tablespoons Sesame Oil | Chicken |
| 2 Tablespoons Water | Carrots |
| 1 Tablespoon Cornstarch | Peas |
| 1 Tablespoon Sugar | 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
"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
