2 cloves minced garlic
1/2 tsp. ground ginger
1 chicken bouillon cube
1 tbsp. cornstarch
3 tbsp. soy sauce
3/4 c. water
1 pouch Minute Rice
1 c. mushrooms
1 sliced red pepper
1 sliced green pepper
1 lb. chicken
1/3 c. cashews
2 tbsp. oil

Use boneless, skinless chicken. Saute chicken and garlic in oil for about 4 minutes. Stir in peppers and mushrooms. Cook until crisp and tender, 2-3 minutes. Combine water, soy sauce, and corn starch. Stir until smooth. Stir into chicken mixture. Add ginger and bouillon cube. Cook and stir over medium heat until mixture thickens and comes to boil. Cook for one minute. Spoon over rice and sprinkle with nuts.