1 lb. skinned chicken breast, cut into thin strips
2 tbsp. oil
1 lg. red pepper, cut into thin strips
1 lg. green pepper, cut into thin strips
1 c. sliced mushrooms
3/4 c. water
1 tbsp. cornstarch
3 tbsp. soy sauce
1 chicken bouillon cube
1 pouch Minute boil in bag rice, cooked
1/3 c. cashews or peanuts
1 tbsp. sesame seeds, optional

Saute chicken in oil until lightly browned about 4 minutes. Stir in peppers, mushrooms. Cook and stir until crisp tender 2 to 3 minutes. Combine water, cornstarch and soy sauce in small bowl, stirring until smooth. Stir into chicken mixture. Add bouillon cube. Cook and stir over medium heat until mixture thickens and comes to a boil. Cook 1 minute. Spoon over rice and sprinkle with nuts and sesame seeds. Makes 4 servings.