Cashew Stir-Fry Chicken with Rice

Recipe via Cooking for the Rushed
1 tsp cooking oil
3 boneless skinless chicken breasts
1 small onion
1 small green pepper
1 small red pepper
10 fresh mushrooms
2 ½ TBSP cornstarch
½ cup hot ketchup
1 can (284 ml) chicken broth
3 TBSP soya sauce
3 TBSP brown sugar
1 tsp prepared garlic
2 tsp curry powder
2 firm Roma tomatoes
1/3 cup cashew nuts

• Heat oil in a large nonstick wok or fry pan at medium high
• Cut chicken into bite size pieces and add gradually to pan as you cut
• Sliver onion, chop pepper in chunks and slice mushrooms in that order.
• Add to pan as you cut and stir-fry for 2 – 3 minutes 
• Combine in this order, in a small bowl: cornstarch, gradually stir in ketchup until smooth and not lumpy, chicken broth, soya sauce, brown sugar, garlic and curry.
• Stir well to make sauce and let stand.
• Cut tomato into cubes and add sauce and tomatoes to chicken pan.
• Stir, bring to a boil, and then reduce heat to a simmer
• Serve sauce on rice and sprinkle with cashew nuts