4 lg. or 5 sm. chicken breasts
1 tbsp. vegetable oil
2 c. sliced fresh mushrooms
1/2 c. sliced green onion
1/2 sm. green pepper, cut into 1 inch pieces
1/2 sm. red pepper, cut into 1 inch pieces
1 (8 oz.) can water chestnuts, drained
2 tsp. chicken flavored bouillon granules
1 1/4 c. boiling water
2 tbsp. soy sauce
2 tbsp. cornstarch
2 tsp. brown sugar
1/2 tsp. ground ginger
1/2 c. cashews

Skin and bone chicken breasts. Cut into 1 inch pieces. Heat oil in large skillet. Add chicken and cook until browned, stirring often. Remove chicken from skillet. Add mushrooms and next three ingredients to skillet, saute 5 minutes or until tender. Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. Add chicken to vegetables. Stir in bouillon mixture. Cook over low heat, stirrin constantly, until thickened. Add cashews. Serve over hot cooked rice.