Chinese Cashew Chicken and Rice

• 1-1/4 cups (300 ml) water
• 2 tsp (10 ml) chicken boullion
• 2 tbsp (30 ml) soy sauce
• 2 tsp (10 ml) brown sugar
• 1 tbsp (15 ml) cornstarch
• 1/2 tsp (2 ml) ginger
• 2 tbsp (30 ml) vegetable oil
• 1-1/2 lbs (.7 kg). chicken breast, sliced in thin strips
• 8 oz (224 grm). fresh mushrooms, sliced
• 1 bell pepper, sliced in thin strips
• 1/2 cup (125 ml) green onions, sliced diagonally
• 1 can sliced water chesnuts
• 1/2 cup (125 ml) cashews
• cooked rice

1. Combine water, boullion, soy sauce, sugar, cornstarch and ginger in saucepan.
2. Cook over medium heat until slightly thick.
3. Heat oil in large frypan or wok.
4. Fry chicken strips 3 to 4 minutes.
5. Add sauce and simmer.
6. Add vegetables and simmer 5 to 8 minutes.
7. Add cashews shortly before serving.
8. Serve over cooked rice.

water, chicken boullion, soy sauce, brown sugar, cornstarch, ginger, vegetable oil, chicken breast, fresh mushrooms, bell pepper, green onions, water, cashews, rice

Taken from online-cookbook.com/goto/cook/rpage/000EAE (may not work)