Cashew Chicken

Name: Cashew Chicken
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

14 ingredients

8 steps

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

Directions

1

In small saucepan dissolve bouillon in water.
2

Combine soy sauce, cornstarch, sugar and ginger.
3

Stir into bouillon mixture. Brown chicken in oil in large skillet.
4

Add bouillon mixture. Cook and stir until slightly thickened.
5

Add mushrooms, onions, green pepper and water chestnuts and simmer uncovered 5-8 minutes, stirring occasionally.
6

Remove from heat and add 1/4 cup cashews. Serve with rice.
7

Garnish with remaining 1/4 cup cashews. Refrigerate leftovers.
8

Serves 4.