Cashew chicken

This is a recipe I found online that I altered slightly to taste more savory than sweet. It's one of the ways I can get my husband to eat a large variety of veggies, because everything is smothered in delicious garlic lemon gravy.

  In a bowl combine 1 tsp sugar, 2 tbs cornstarch, 1/2 tsp salt, 1 tsp vinegar, 1 tsp worchestershire sauce, And 1/4 cup soy sauce, whisk and then dredge chicken strips ( use 2-3 breasts). Strain chicken and set dredge mic aside. In a large wok heat 3 tbs oil and add chicken strips, cool till tender 10 minutes. Remove chicken and drain oil. Pour dredge into wok and add one can of chicken broth along with 2 tbs cornstarch, bring to boil and whisk constantly till thick. Once thickened add 1 tsp lemon juice and 1 tsp garlic powder. Add the chicken back in along with 1/2 cup cashews and keep warm. I also add stir fry veggies frozen or fresh work. Serve atop white or brown rice. It's delicious.