Sauce:
1/2 cup of ketchup
4 teaspoons of soy sauce
1/2 teaspoon of salt
2 Tablespoons of Worcestershire Sauce
3 Tablespoons of sugar
1 1/2 teaspoons of sesame oil
1/4 teaspoon of cayenne pepper
1/2 cup of chicken stock

Vegetables:
3 Tablespoons of fresh ginger, chopped very fine
1 onion, chopped
1 red, or green, or yellow, pepper, chopped
1 carrot, sliced
snow peas, or medallions cut from broccoli stalks (or both)
1/2 cup unsalted cashews

Meat:
2 boneless, skinless chicken breasts, cut into small chunks and tossed in the following mixture:
1 Tablespoon of cornstarch
1/2 teaspoon of sugar
1/4 teaspoon of salt
1/4 cup of olive oil

Prepare the vegetables and put to one side. Mix the sauce ingredients together and heat gently. Leave the sauce simmering on very low heat. Prepare the chicken, toss it in the mixture and cook in a very hot wok for 2 to 3 minutes. (Make sure it is cooked thoroughly.) Add the onion, ginger and carrot and cook for another 3 minutes. Add the green pepper, cook for another 2 minutes, then add the sauce. Stir until the mixture starts to thicken, then add the snow peas and/or broccoli and cashews and simmer for a few minutes. Serve on a bed of rice.