Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 tablespoon vegetable oil
2 teaspoons chicken bouillon granules
1 1/4 cups boiling water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons light brown sugar
1/2 teaspoon ground ginger
2 cups fresh mushrooms, sliced
1/2 cup green onions, sliced
1 small green peppers, cut into 1-inch pieces
1 (8 ounce) cans sliced water chestnuts, drained
1/2 cup cashews
cooked rice
Directions:
Make rice and set aside. Keep warm.
Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture.
Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender.
Stir in cashews. Serve over hot cooked rice.
Servings: 4
Time preparation: 30 min.
Time total: 60 min.