4 chicken breast halves, skinned and boned
1 tbsp. oil
2 c. sliced fresh mushrooms
1/2 c. sliced green onions
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

Cut chicken into 1 inch cubes. Heat oil in a large skillet. Add chicken and cook until browned, stirring often. Remove chicken from 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 and cook over low heat, stirring constantly, 1 minute or until thickened. Stir in cashews. Serve over rice.