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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Another one of our favorites. It takes a little time but well worth it. 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.
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