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Nutrition Facts
Serving Size 1 (402g) Recipe makes 4 servings
Calories 384
Calories from Fat 124		(32%)
Amount Per Serving		%DV
	Total Fat 13.8g	21%
	Saturated Fat 2.6g	13%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.1g
Cholesterol 98mg		32%
Sodium 920mg		38%
Potassium 809mg		23%
Total Carbohydrate 20.4g		6%
	Dietary Fiber 3.0g	12%
	Sugars 6.1g
Protein 45.0g		90%
detailed view... how is this calculated?

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Recipe #140142 | 1 hour | 30 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: looneytunesfan
Oct 4, 2005

Another one of our favorites. It takes a little time but well worth it.

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 tablespoon vegetable oil
2 teaspoons chicken bouillon granules
1 1/4 cups boiling water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons light brown sugar
1/2 teaspoon ground ginger
2 cups fresh mushrooms, sliced
1/2 cup green onion, sliced
1 small green pepper, cut into 1-inch pieces
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup cashews
cooked rice

Directions

1
Make rice and set aside. Keep warm.
2
Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture.
3
Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender.
4
Stir in cashews. Serve over hot cooked rice.

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Featured Reviews for This Recipe

From: Oolala

On Jan 15, 2009

We liked this a lot. I would have liked some sesame oil in the regular oil next time. I used boneless chicken thighs and used bamboo shoots for the water chestnuts and I skipped the green peppers but I added some red pepper flakes for some heat. When it was time to add the cashews, I grabbed my can and realized it was almonds! I skipped the nuts too. It was still very good and I liked that is wasn't too sweet. Thank you!

0 people found this review helpful

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From: adopt a greyhound

On Nov 30, 2008

This was a very delicious recipe. I had to substitute red pepper for the green but I don't think it changed the recipe any. Do try this excellent recipe.

0 people found this review helpful

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From: LonghornMama

On Apr 9, 2006

Quick and delicious dinner! Only change I made was to use fresh ginger. Sauce is simple yet flavorful. If crisper veggies are desired, can saute them separately and add to chicken and sauce before serving. Thanks, LTF!

3 people found this review helpful

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From: Ilovemy4kids

On May 9, 2007

My children do not like green pepper, so I used broccoli instead. I also used 1 1/2 tsp of fresh grated ginger as we have plenty of that. Unanimous raves for this dish. It will be made often at our house. Thank you for posting.

2 people found this review helpful

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