from Virtuous Daughters, February 2009~Volume 8, Number 11
In a large bowl, stir 1 T. cornstarch and chicken broth until smooth; add chicken and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce, and ketchup until smooth; set aside. In a large skillet or wok, stir-fry chicken in hot canola oil for 10 minutes or until done. Add the cashews, onions, garlic, and ginger; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve over rice if desired. Yields 4 servings.