Chicken Cashew

• 2 tsp. chicken instant bouillon
• 1 1/4 c. boiling water
• 2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 2 tsp. brown sugar
• 1/2 tsp. ground ginger
• 2 whole chicken breasts, cut into bite size pieces
• 2 Tbsp. vegetable oil
• 2 c. sliced, fresh mushrooms
• 1/2 c. diced green onions
• 1 small green pepper, sliced
• 8 oz. can water chestnuts, sliced
• 1/2 c. cashews
• hot, cooked rice

1. Dissolve bouillon in water.
2. Combine next 4 ingredients; stir into bouillon mix.
3. Brown chicken in oil; add bouillon mixture, cooking until thick.
4. Add remaining ingredients, except nuts and rice.
5. Simmer, uncovered, for 5 to 8 minutes.
6. Stir occasionally. Remove from heat.
7. Add 1/4 cup nuts.
8. Serve over rice.
9. Sprinkle with remaining nuts.
10. Serves 4.

chicken instant bouillon, boiling water, soy sauce, cornstarch, brown sugar, ground ginger, chicken breasts, vegetable oil, mushrooms, green onions, green pepper, water chestnuts, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=410099 (may not work)