Ginger-Spiced Chicken

• 1 lb. boneless chicken breast, cut into strips
• 2 garlic cloves, minced
• 2 Tbsp. oil
• 2 c. stir-fry vegetables
• 3/4 c. water
• 1 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• 4 slices fresh ginger or 1/2 tsp. ground ginger
• 1 chicken bouillon cube
• 1/3 c. cashews

1. Saute chicken
2. and garlic in oil until lightly browned, about 4
3. minutes.
4. Stir
5. in
6. mixed
7. vegetables.
8. Cook and stir until crisp
9. and tender, about 2 to 3 minutes.
10. Combine water, cornstarch and soy sauce in small bowl, stirring until smooth. Stir in
11. chicken mixture.
12. Add ginger and bouillon cube.
13. Cook and stir
14. over medium heat until mixture thickens and comes to boil. Cook 1 minute.
15. Spoon over rice.

chicken breast, garlic, oil, stirfry vegetables, water, cornstarch, soy sauce, ginger, chicken, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=488124 (may not work)