Cashew Chicken
1-1/2 lbs. skinned boneless chicken breasts (cut into
bite size pieces)
2 tsps. instant chicken bouillon
1-1/4 cups boiling water
2 Tbls. soy sauce
1 Tbls. cornstarch
2 tsps. brown sugar
1/2 tsp. ground ginger
2 Tbls. vegetable oil
8 ozs. fresh mushrooms (sliced)
1/2 cup sliced green onions
1 small green pepper (sliced)
1 (8 oz.) can sliced water chestnuts (drained)
1/2 cup cashews
Hot cooked rice
In a small saucepan, dissolve bouillon in water. Combine
soy sauce, cornstarch, brown sugar and ginger; stir into
bouillon mixture. In a large skillet, brown chicken in
vegetable oil. Add bouillon mixture; cook and stir until
slightly thickened. Add mushrooms, onions, green pepper
and water chestnuts; simmer uncovered 5 to 8 minutes,
stirring occasionally. Remove from heat; add 1/4 cup cashews.
Serve with rice. Garnish with remaining 1/4 cup cashews.
Makes 4 servings.