2 chicken bouillon cubes
1 1/4 c. boiling water
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tsp. light brown sugar
1/2 tsp. ground ginger
2 whole chicken breasts, split, skinned & boned & cut into bite-size pieces
2 tbsp. vegetable oil
2 c. sliced fresh mushrooms
1/2 c. sliced green pepper
1 (8 oz.) can sliced water chestnuts, drain off water
1/2 c. cashew nuts
Cooked whole rice

Dissolve bouillon in hot water. Combine soy sauce, cornstarch, sugar and ginger and stir into bouillon mixture. In large skillet, brown chicken in oil. Add bouillon mixture. Cook and stir until mixture slightly thickens. Add remaining ingredients, except nuts and rice. Simmer uncovered 5 1/2 to 8 minutes, stirring occasionally. Remove from heat, add cashew nuts. Serve over rice. Garnish with nuts and parsley.

Serves 4.