Cashew Chicken Recipe

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

How to make Cashew Chicken

1. Dissolve bouillon or base in water.
2. Set aside.
3. Combine soy sauce, cornstarch, sugar and ginger; set aside.
4. In a large skillet or wok, heat oil over moderately high heat until hot, but not smoking.
5. Stir-fry chicken in vegetable oil until browned.
6. Add onions, green pepper, mushrooms and stir-fry for 2 minutes or until vegetables are crisp-tender.
7. Add water chestnuts and broth; bring to a boil and stir in soy sauce mixture.
8. Cook until thickened, stirring occasionally, about 2 minutes.
9. Remove from heat; add ¼ cup cashews and gently mix to combine.
10. Serve ladled over a bed of rice garnished with remaining cashews.

Notes