Cashew Chicken - cooking recipe

Ingredients

2 tsp. chicken bouillon
2 Tbsp. soy sauce
1 Tbsp. cornstarch
4 boneless skinless chicken breasts
2 c. sliced mushrooms
1/2 tsp. ground ginger
1 to 2 Tbsp. vegetable oil
1/2 c. sliced green onions
1 (8 oz.) can sliced water chestnuts, drained
1 1/4 c. boiling water
2 tsp. brown sugar
1/2 c. cashews
1 small green pepper, cut in 1-inch pieces

Preparation

Cut chicken into 1-inch pieces. Heat oil in skillet. Dredge chicken in salt, pepper and flour. Brown chicken, stirring often. Remove chicken from skillet. Add mushrooms, onions, pepper and chestnuts to skillet. Saute for 5 minutes. Dissolve bouillon in 1 1/4 cups boiling water and add soy sauce, cornstarch, sugar and ginger. Add chicken back into skillet with vegetables. Stir in bouillon mixture. Cook over low heat until thick. Add cashews. Serve over hot cooked rice.