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“Another one of our favorites. It takes a little time but well worth it.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Make rice and set aside. Keep warm.
  2. Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture.
  3. Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender.
  4. Stir in cashews. Serve over hot cooked rice.

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