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Ingredients:
2 Teaspoons Instant Chicken Bouillon Or Base
1 ¼ Cups Boiling Water
2 Tablespoons Soy Sauce
1 Tablespoon Cornstarch
2 Teaspoons Brown Sugar
½ Teaspoon Ground Ginger
1 ½ Pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Strips
2 Tablespoons Vegetable Oil
8 Ounces Sliced Fresh Mushrooms
½ Cup Sliced Green Onions
1 Small Green Pepper, Seeded And Sliced
1 (8-ounce) Can Sliced Water Chestnuts, Drained
½ Cup Cashews
Hot Cooked Rice
Preparation:
Dissolve Bouillon Or Base In Water.
Set Aside.
Combine Soy Sauce, Cornstarch, Sugar And Ginger; Set Aside.
In A Large Skillet Or Wok, Heat Oil Over Moderately High Heat Until Hot, But Not Smoking.
Stir-fry Chicken In Vegetable Oil Until Browned.
Add Onions, Green Pepper, Mushrooms And Stir-fry For 2 Minutes Or Until Vegetables Are Crisp-tender.
Add Water Chestnuts And Broth; Bring To A Boil And Stir In Soy Sauce Mixture.
Cook Until Thickened, Stirring Occasionally, About 2 Minutes.
Remove From Heat; Add ¼ Cup Cashews And Gently Mix To Combine.
Serve Ladled Over A Bed Of Rice Garnished With Remaining Cashews.
Makes 4 Servings.
You can serve with your family and friends.
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Some Related Recipes
Chicken Karahi
Chicken Kiev
Baked Chicken Breast With Cornbread-collard Stuffing
Ginger Chicken
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