Cashew Chick

Name: Cashew Chick
Ingredients: 2 chicken flavored bouillon cubes; 1 1/2 c. boiling water; 2 Tbsp. soy sauce; 1 Tbsp. cornstarch; 2 tsp. lite brown sugar; 1/2 tsp. ginger; 4 chicken breast halves, skinned and cut into bite size pieces; 2 Tbsp. vegetable oil; 2 c. mushrooms, sliced; 1/2 c. green onion, sliced; 1 small green pepper, sliced; 1 (8 oz.) can water chestnuts, drained and sliced; 1/2 c. cashew nuts; hot, cooked rice

14 ingredients

7 steps

Ingredients

2 chicken flavored bouillon cubes
1 1/2 c. boiling water
2 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. lite brown sugar
1/2 tsp. ginger
4 chicken breast halves, skinned and cut into bite size pieces
2 Tbsp. vegetable oil
2 c. mushrooms, sliced
1/2 c. green onion, sliced
1 small green pepper, sliced
1 (8 oz.) can water chestnuts, drained and sliced
1/2 c. cashew nuts
hot, cooked rice

Directions

1

In small saucepan, dissolve bouillon in water.
2

Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In a large skillet, brown chicken in oil.
3

Add bouillon mixture; cook and stir until slightly thickened.
4

Add remaining ingredients except nuts and rice.
5

Simmer, uncovered, 5 to 8 minutes, stirring occasionally.
6

Serve over rice.
7

Garnish with nuts.