Preparation:
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 constantlym 1 minute or until thickened. Stir in cashews. Serve over hot cooked rice. Makes 4 servings. |
