Oriental Chicken And Rice

• 1 lb. chicken breast, boned, skinned and cut into thin strips
• 2 garlic cloves, minced
• 2 Tbsp. oil
• 1 large red pepper, cut into strips
• 1 large green pepper, cut into strips
• 1 c. sliced mushrooms
• 3/4 c. water
• 1 Tbsp. cornstarch
• 3 Tbsp. soy sauce
• 1/2 tsp. ground ginger
• 1 chicken bouillon cube
• 1/3 c. unsalted cashews or peanuts

1. Saute chicken and garlic in oil until lightly browned, about 4 minutes.
2. Stir in peppers and mushrooms.
3. Cook and stir until crisp-tender, 2 to 3 minutes.
4. Combine water, cornstarch and soy sauce in small bowl, stirring until smooth.
5. Stir into chicken mixture.
6. Add ginger and bouillon cube.
7. Cook and stir over medium heat until mixture thickens and comes to a boil.
8. Cook one minute.
9. Spoon over rice and sprinkle with nuts.
10. Serves 4.

chicken breast, garlic, oil, red pepper, green pepper, mushrooms, water, cornstarch, soy sauce, ground ginger, chicken, unsalted cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=381908 (may not work)