Ingredients
-
1 1/4 cups boiling water
-
2 tablespoons soy sauce
-
1 tablespoon cornstarch
-
2 teaspoons golden brown sugar
-
1/2 teaspoon ground ginger
-
2 tablespoons vegetable oil
-
8 ounces fresh mushrooms, sliced
-
8 ounces sliced water chestnuts, drained
-
1/2 cup cashews
-
hot cooked rice
-
1 green bell pepper, sliced
-
1/2 cup scallion, sliced
-
2 teaspoons chicken bouillon granules or 2 chicken bouillon cubes
-
1 lb skinless chicken breast, cut into cubes
Instructions
- In a small saucepan, dissolve bouillon in water.
- Combine soy sauce, cornstarch, sugar and ginger.
- Stir the mixture into bouillon.
- In large skillet, brown chicken in vegetable oil, stirring constantly.
- Add bouillon mixture.
- Cook and stir until slightly thickened.
- Add remaining ingredients, except cashews and rice.
- Simmer, uncovered, stirring occasionally 5 to 8 minutes or until chicken is done.
- Remove from heat.
- Add 1/4 cup cashews.
- Serve over hot cooked rice.
- Garnish with remaining cashews.