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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |