chicken and cashews
| Measure | Ingredient |
|---|---|
| 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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