Chicken Cashew

1½ lbs. skinless boneless chicken breasts, cut into bite-size pieces
2 tsp. Knorr’s® Chicken Flavor Instant Bouillon
1¼ cups boiling water
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tsp. brown sugar
½ tsp. ginger
2 tbsp. oil
2 cups fresh mushrooms, sliced
½ cup sliced green onions
1 small green bell pepper, sliced
1 8oz. can sliced water chestnuts, drained
½ cup cashews
Hot cooked rice

In small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch,
sugar and ginger; stir into bouillon mixture.

In large skillet, brown chicken in oil. Add bouillon mixture; cook and stir
until slightly thicken. Add mushrooms, onions, green pepper and water
chestnuts; simmer uncovered 5 to 8 minutes, stirring occasionally. Remove
from heat; add ¼ cup cashews.

Serve with rice. Garnish remaining ¼ cup cashews. Refrigerate leftovers.

Makes 4 servings