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Cashew Chicken

Ingredients: 2 chicken bouillon granules 1 1/4 Cup(s) boiling water 1 Ounce(s) soy sauce 163/5000 Pound(s) corn starch 2/3 Tablespoon(s) sugar substitute, brown 1/2 Teaspoon(s) ground ginger 1 1/2 Pound(s) cut into 1 inch strips, skinless chicken breast 1 Ounce(s) canola oil 8 Ounce(s) sliced mushrooms, white 4 43/249 Ounce(s) sliced green onion 1 small, seeded and sliced green bell pepper 8 Ounce(s) sliced and drained water chestnuts 1/2 Cup(s) cashew 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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