Chicken Cashew - cooking recipe

Ingredients

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

Preparation

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