Cashew Chick

• 2 chicken flavored bouillon cubes
• 1 1/2 c. boiling water
• 2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 2 tsp. lite brown sugar
• 1/2 tsp. ginger
• 4 chicken breast halves, skinned and cut into bite size pieces
• 2 Tbsp. vegetable oil
• 2 c. mushrooms, sliced
• 1/2 c. green onion, sliced
• 1 small green pepper, sliced
• 1 (8 oz.) can water chestnuts, drained and sliced
• 1/2 c. cashew nuts
• hot, cooked rice

1. In small saucepan, dissolve bouillon in water.
2. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In a large skillet, brown chicken in oil.
3. Add bouillon mixture; cook and stir until slightly thickened.
4. Add remaining ingredients except nuts and rice.
5. Simmer, uncovered, 5 to 8 minutes, stirring occasionally.
6. Serve over rice.
7. Garnish with nuts.

chicken, boiling water, soy sauce, cornstarch, lite brown sugar, ginger, chicken, vegetable oil, mushrooms, green onion, green pepper, water chestnuts, cashew nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=564409 (may not work)