Chicken and cashews

Yield: 6 servings

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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