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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: Dissolve bouillon in water. Set aside.
Combine the soy sauce, cornstarch, sugar and ginger. Set aside.
In a large skillet or wok, hea
t oil over moderately high heat until hot, but not smoking.
Stir fry chicken in oil until browned.
Add onion, 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 1/2 cup of cashews and gently mix to combine.
Serve ladled over a bed of brown rice garnished with the remaining cashews.
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