Cashew Chicken

• 1 lb skinless chicken breast, cut into cubes
• 2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
• 1 14 cups boiling water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons golden brown sugar
• 12 teaspoon ground ginger
• 2 tablespoons vegetable oil
• 8 ounces fresh mushrooms, sliced
• 12 cup scallion, sliced
• 1 green bell pepper, sliced
• 8 ounces sliced water chestnuts, drained
• 12 cup cashews
• hot cooked rice

1. In a small saucepan, dissolve bouillon in water.
2. Combine soy sauce, cornstarch, sugar and ginger.
3. Stir the mixture into bouillon.
4. In large skillet, brown chicken in vegetable oil, stirring constantly.
5. Add bouillon mixture.
6. Cook and stir until slightly thickened.
7. Add remaining ingredients, except cashews and rice.
8. Simmer, uncovered, stirring occasionally 5 to 8 minutes or until chicken is done.
9. Remove from heat.
10. Add 1/4 cup cashews.
11. Serve over hot cooked rice.
12. Garnish with remaining cashews.

chicken breast, chicken bouillon granules, boiling water, soy sauce, cornstarch, golden brown sugar, ground ginger, vegetable oil, mushrooms, scallion, green bell pepper, water chestnuts, cashews, rice

Taken from www.food.com/recipe/cashew-chicken-299196 (may not work)