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2 1/2 cups water
1/2 teaspoon salt
1 cup uncooked long-grain rice
4 chicken breast halves, skinned and boned
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1 small green pepper, cut into 1-inch pieces
1 (8-ounce) can sliced water chestnuts, drained
2 teaspoons chicken-flavored bouillon granules
1 1/4 cups boiling water
2 tablespoons soy sauce
1 tablespoon corn starch
2 teaspoons light brown sugar
1/2 teaspoon ground ginger
1/2 cup cashews

Bring 2 1/2 cups water and salt to a boil in a medium saucepan;
add rice. Cover, reduce heat, and simmer 20 minutes or until rice
is tender and water is absorbed. Keep warm. Cut chicken into
1-inch pieces. Heat oil in a large skillet. Add chicken, and cook
until browned, stirring often. Remove chicken from skillet. Add
mushrooms and next 3 ingredients to skillet; saute 5 minutes or
until tender. Dissolve bouillon in 1 1/4 cups boiling water.
Combine soy sauce, corn starch, sugar, and ginger; stir into
bouillon mixture. Add chicken to vegetables. Stir in bouillon
mixture; cook over low heat, stirring constantly, 1 minute or until
thickened. Stir in cashews. Serve over hot cooked rice.

Yield: 4 servings.

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