Cashew Chicken

4 Chicken breast halves, cut into pieces

1 Teaspoon Sugar

4 Tablespoon Cornstarch, divided

1/2 Teaspoon Salt

1/4 Cup Soy Sauce

1 Teaspoon Vinegar

1 Teaspoon Worcestershire sauce

3 Tablespoon oil

2 Cups Hot Chicken Broth

2 Teaspoon Lemon Juice

1/2 Cup Cashews

Cooked Rice

-In a large bowl combine sugar, 2 tablespoons cornstarch, salt, soy sauce, vinegar, and Worcestershire sauce.

-Dredge the chicken pieces in this mixture and then drain the mixture from the chicken, but save the mixture for later.

-Fry the chicken in the hot oil until it is lightly brown and tender (about 10 minutes).

-Remove the chicken from the oil and drain any excess oil from the pan.

-Add the remaining cornstarch and mixture to the skillet and blend well.

-Add the chicken stock and bring to a boil stirring constantly. Continue cooking until it has thickened up a bit.

-Add the lemon juice and the chicken chunks and reheat (do not boil).

-Add the cashews and mix all together until thoroughly heated.

-Serve over hot rice.