|1 teaspoon||Chicken bouillon granules|
|¾ cup||Hot water 3/4 c. carrots, cut diagonally|
|1 tablespoon||Cornstarch 1/2 onion, cut into 1 inch pieces|
|1 tablespoon||Soy sauce 1 6 oz. package frozen peapods|
|¼ cup||Cold water 1 jar sliced mushrooms|
|2 tablespoons||Oil 1/3 c. whole cashews|
|2||Whole chicken breasts, boned and cubed|
|Hot cooked rice|
Dissolve granules in hot water. Stir cornstarch and soy sauce into cold water; set both mixtures aside. Stir fry chicken in oil till opaque. Add carrots and onion, stir fry 1 minute. Add bouillon, cover. Simmer over medium heat 3-4 minutes. Add pea pods, mushrooms and soy sauce mixture. Stir fry till it thickens. Stir in cashews.
Serve over hot rice.
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