Cashew Chicken 1-1/2 lbs. skinless boneless chicken breasts (cut into bite-size pieces) 2 tsp. instant chicken bouillon 1-1/4 cups boiling water 2 Tbls. soy sauce 1 Tbl. cornstarch 2 tsp. brown sugar substitute 1/2 tsp. ground ginger 2 Tbls. canola oil or veg. spray 8 oz. fresh mushrooms (sliced) 1/2 cup sliced green onions 1 small green pepper (sliced) 1 (8 oz.) can sliced water chestnuts (drained) 1/2 cup cashews or peanuts or any nuts of your choice Hot cooked rice In a small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In a large skillet, brown chicken in canola oil or just spray. Add bouillon mixture; cook and stir until slightly thickened. Add mushrooms, onions, green pepper and water chestnuts; simmer uncovered 5 to 8 minutes, stirring occasionally. Remove from heat; add 1/4 cup "cashews". Serve with rice. Garnish with remaining cashews. Makes 4 servings. Nuts, in small quantities, are a good source of the "good" fat and