Cashew Chicken - cooking recipe

Ingredients

2 whole chicken breasts, split, skinned, boned and cut into bite size pieces (about 1 1/2 lb.)
2 Tbsp. or 2 cubes chicken bouillon
1 1/4 c. boiling water
2 Tbsp. soy sauce
1 Tbsp. cornstarch
2 Tbsp. light brown sugar
8 oz. fresh mushrooms or 2 c.
1/2 c. sliced green onions
1 small green pepper
1 (8 oz.) can water chestnuts, drained
1/2 c. cashews
2 Tbsp. vegetable oil
1/2 Tbsp. ground ginger
hot cooked rice

Preparation

Dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger.
Stir into bouillon mixture.
In large skillet brown chicken in oil.
Add bouillon mixture.
Cook and stir until slightly thickened.
Add remaining ingredients except cashews and rice.
Simmer, uncovered, 5 to 8 minutes.
Stir occasionally. Remove from heat.
Add cashews and serve over rice.