Cashew Chicken

2 teaspoons instant chicken bouillon or base
1 1/4 cups boiling water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons brown sugar
1/2 teaspoon ground ginger

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch strips
2 tablespoons vegetable oil
8 ounces sliced fresh mushrooms
1/2 cup sliced green onions
1 small green pepper, seeded and sliced
1 (8-ounce) can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked rice

1. Dissolve bouillon or base in water. Set aside.
2. Combine soy sauce, cornstarch, sugar and ginger; set aside.
3. In a large skillet or wok, heat oil over moderately high heat until hot, but not smoking. Stir-fry chicken in vegetable oil until browned. Add onions, green pepper, mushrooms and stir-fry for 2 minutes or until vegetables are crisp-tender. Add water chestnuts and broth; bring to a boil and stir in soy sauce mixture. Cook until thickened, stirring occasionally, about 2 minutes.
4. Remove from heat; add 1/4 cup cashews and gently mix to combine.
5. Serve ladled over a bed of rice garnished with remaining cashews.

Makes 4 servings.