2 boned, skinless chicken breasts, cut into bite size pieces
2 chicken bouillon cubes
1 1/4 c. boiling water
2 tbsp. soy sauce
1/2 tsp. ground ginger
1 tbsp. cornstarch
2 tsp. brown sugar
Hot cooked rice
2 tbsp. oil
8 oz. sliced mushrooms
1/2 c. sliced onions
1 sm. green pepper, sliced
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. cashews

In small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In large skillet, brown chicken in oil. Add bouillon mixture; cook and stir until slightly thickened. Add remaining ingredients except cashews and rice; simmer uncovered 5 to 8 minutes, stirring occasionally. Remove from heat; add 1/4 cup cashews. Serve over rice. Garnish with cashews.