2 whole chicken breasts, split, boned and cut into bite sized pieces
2 Tbsp vegetable oil
2 C sliced fresh mushrooms (8oz)
1 small green pepper sliced
1 8oz can sliced water chestnuts, drained
1/2 C cashew nuts
Hot cooked rice
Instructions
In small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture; cook and stir until sauce is thickened.
Stir in remaining ingredients, except nuts and rice; simmer uncovered 5 to 8 minutes, stirring occasionally.
Remove from heat, stir in 1/4 C nuts, serve over rice. Garnish with remaining nuts.
Originally Submitted
9/2/2010
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