Cashew Chicken

• 2 whole chicken breasts, split, skinned, boned and cut into bite size pieces (about 1 1/2 lb.)
• 2 Tbsp. or 2 cubes chicken bouillon
• 1 1/4 c. boiling water
• 2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 2 Tbsp. light brown sugar
• 8 oz. fresh mushrooms or 2 c.
• 1/2 c. sliced green onions
• 1 small green pepper
• 1 (8 oz.) can water chestnuts, drained
• 1/2 c. cashews
• 2 Tbsp. vegetable oil
• 1/2 Tbsp. ground ginger
• hot cooked rice

1. Dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger.
2. Stir into bouillon mixture.
3. In large skillet brown chicken in oil.
4. Add bouillon mixture.
5. Cook and stir until slightly thickened.
6. Add remaining ingredients except cashews and rice.
7. Simmer, uncovered, 5 to 8 minutes.
8. Stir occasionally. Remove from heat.
9. Add cashews and serve over rice.

chicken breasts, chicken bouillon, boiling water, soy sauce, cornstarch, light brown sugar, fresh mushrooms, green onions, green pepper, water chestnuts, cashews, vegetable oil, ground ginger, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=666618 (may not work)