Chicken And Cashews

• 1/2 Tbsp. honey
• 1 Tbsp. oil
• 1 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 1 clove garlic
• 1 cube chicken bouillon
• boneless, skinless chicken breasts, cut in bite size pieces
• 1 c. bean sprouts
• 1 c. sliced water chestnuts
• 1 c. chopped snow peas
• 1 c. diced carrots
• 1 c. sliced mushrooms
• cashews

1. Combine honey, oil, soy sauce and cornstarch.
2. Cut up chicken breasts into bite size pieces and marinate in the honey mixture while you are chopping vegetables.
3. Fry crushed garlic clove in 2 tablespoons oil in a wok.
4. Remove garlic and add chicken mixture. Cook through.
5. Dissolve bouillon cube in 1/4 cup water.
6. When chicken is cooked, add water with bouillon and then add all of the vegetables (you may make substitutions).
7. Cook for 3 minutes, until vegetables are brightly colored and still a little crispy.
8. Add cashews and cook for 1 more minute.
9. Serve on a bed of rice.

honey, oil, soy sauce, cornstarch, clove garlic, chicken bouillon, chicken breasts, bean sprouts, water, snow peas, carrots, mushrooms, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421008 (may not work)