Chicken Cashew

• 2 1/2 c. water
• 1/2 tsp. salt
• 1 c. long grain rice, uncooked
• 4 chicken breast halves, skinned and boned
• 1 Tbsp. vegetable oil
• 2 c. fresh mushrooms, sliced
• 1/2 c. green onions, sliced
• 1 green pepper, cut in 1-inch pieces
• 1/2 c. cashews
• 1 (8 oz.) can water chestnuts, sliced and drained
• 2 tsp. chicken flavored bouillon granules
• 1 1/4 c. boiling water
• 2 Tbsp. soy sauce
• 1 Tbsp. cornstarch
• 2 tsp. brown sugar
• 1/2 tsp. ground ginger

1. Bring 2 1/2 cups water and salt to a boil in a medium-size saucepan; add rice.
2. Cover, reduce heat and simmer 20 minutes or until rice is tender.
3. Keep warm.
4. Cut chicken into 1-inch pieces. Heat oil in a large skillet.
5. Add chicken and cook until browned; stir often.
6. Remove chicken from skillet.
7. Add mushrooms, green onions, green pepper and water chestnuts to skillet.
8. Saute 5 minutes or until tender.
9. Dissolve bouillon in 1 1/4 cups water. Combine soy sauce, cornstarch, brown sugar and ginger.
10. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened.
11. Stir in cashews.
12. Serve over hot cooked rice.

water, salt, long grain rice, chicken, vegetable oil, fresh mushrooms, green onions, green pepper, cashews, water chestnuts, chicken flavored bouillon granules, boiling water, soy sauce, cornstarch, brown sugar, ground ginger

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001241 (may not work)