Ginger-Spiced Chicken

• 1 lb. boneless chicken breasts, cut in strips
• 2 garlic cloves, minced
• 2 Tbsp. oil
• 1 large red pepper, cut in strips
• 1 large green pepper, cut in 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 pouch rice or 4 servings
• 1/2 c. cashews
• 1 Tbsp. sesame seed (optional)

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 over medium heat until mixture thickens and comes to a boil.
8. Cook 1 minute.
9. Spoon over rice and sprinkle with nuts.
10. Makes about 4 servings.

chicken breasts, garlic, oil, red pepper, green pepper, mushrooms, water, cornstarch, soy sauce, ground ginger, chicken, rice, cashews, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=896508 (may not work)