Stir-Fry Cashew Chicken

• 1 lb. chicken breasts
• 1 small onion, sliced in rings
• 1/2 c. chopped celery
• 1/2 c. fresh mushrooms
• 1/4 c. chopped green pepper
• 2 thin slices ginger root or 1/4 tsp. ginger
• 1/4 tsp. sugar
• 1/3 c. cashews
• 1/2 tsp. salt
• 2 Tbsp. soy sauce
• 1 chicken bouillon cube
• 2 tsp. cornstarch
• 1/2 c. water
• 2 Tbsp. vegetable oil

1. Cut chicken into 1-inch chunks.
2. Heat oil in large black skillet.
3. Saute chicken quickly.
4. Push aside.
5. Add vegetables and saute quickly.
6. Combine ginger, sugar, salt, soy sauce, bouillon, cornstarch and water and add to chicken and vegetable mixture. Cook until thickens.
7. Add cashews.
8. Serve over boiled rice and add Chinese noodles for topping.
9. Serves 4 to 6.

chicken breasts, onion, celery, fresh mushrooms, green pepper, thin slices ginger root, sugar, cashews, salt, soy sauce, chicken, cornstarch, water, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958939 (may not work)