Cashew Chicken

Another one of our favorites. It takes a little time but well worth it.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts, cut into bite size pieces
• 1  tablespoon  vegetable oil
• 2  teaspoons chicken bouillon granules
• 1 1⁄4 cups boiling water
• 2  tablespoons soy sauce
• 1  tablespoon cornstarch
• 2  teaspoons light brown sugar
• 1⁄2 teaspoon ground ginger
• 2  cups fresh mushrooms, sliced
• 1⁄2 cup green onion, sliced
• 1  small green pepper, cut into 1-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained
• 1⁄2 cup cashews
•  cooked rice

Directions

1. Make rice and set aside. Keep warm.
2. Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture.
3. Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender.
4. Stir in cashews. Serve over hot cooked rice.