Cashew Chicken - cooking recipe

Ingredients

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

Preparation

In small saucepan dissolve bouillon in water.
Combine soy sauce, cornstarch, sugar and ginger.
Stir into bouillon mixture. Brown chicken in oil in large skillet.
Add bouillon mixture. Cook and stir until slightly thickened.
Add mushrooms, onions, green pepper and water chestnuts and simmer uncovered 5-8 minutes, stirring occasionally.
Remove from heat and add 1/4 cup cashews. Serve with rice.
Garnish with remaining 1/4 cup cashews. Refrigerate leftovers.
Serves 4.