2 1/2 c. water
1/2 tsp. salt
1 c. uncooked long-grain rice
4 chicken breast halves, skinned and boned
1 tbsp. vegetable oil
2 c. sliced fresh mushrooms
1/2 c. sliced green onions
1 sm. green pepper, cut into 1-inch pieces
1 (8 oz.) can sliced water chestnuts, drained
2 tsp. chicken-flavored bouillon granules
1 1/4 c. boiling water
2 tbsp. soy sauce
1 tbsp. cornstarch
2 tsp. light brown sugar
1/2 tsp. ground ginger
1/2 c. cashews

Bring 2 1/2 cups water and salt to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed. Keep warm.

Cut chicken into 1-inch pieces. Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Remove chicken from skillet. Add mushrooms and next 3 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, stirring constantly, 1 minute or until thickened. Stir in cashews. Serve over hot cooked rice. Yield: 4 servings.