Oriental Chicken with Cashews

This recipe involves more time and preparation than the other recipes, but it is worth it!

1 tsp instant chicken bouillon

3/4 cup water

1 T cornstarch

1 t. soy sauce

1/4 cup cold water

2 T oil

2 chicken breasts (I usually use 3 or 4)

3/4 cup sliced carrots

1/4 med. onion cut in 1" pieces

1 cup or 6 oz frozen pea pods, thawed, drained

4.5 oz sliced mushrooms, drained

1/3 cup whole cashews

hot cooked rice

• Dissolve bouillon in 3/4 cup hot water. Stir cornstarch and soy sauce into 1/4 cup cold water, set both mixtures aside.
• In large skillet, heat oil over high heat. Stir-fry chicken in hot oil until opaque. I season the chicken at this point with Tastefully Simple Seasoned Salt. You could use whatever you like.
• Add carrots and onions, stir fry for 1 minute.
• Add dissolved bouillon; cover. Simmer over medium heat for 3-4 minutes.
• Add pea pods, mushrooms, and soy sauce mixture. Stir fry unil liquid thickens and pea pods are crisp-tender.
• Stir in cashews.
• Serve over hot cooked rice or chow mein noodles.