CASHEW CHICKEN

MAKE A SAUCE OF:
4 bullion cubes in 1 ½ c. water
2 T. soy sauce
2 t. brown sugar
2 t. brown sugar
dash ginger
1 T. cornstarch

Cook until it thickens.

2 whole chicken breasts, cut in pieces
vegetables as desired (zucchini, celery, onions, carrots, 8 oz. fresh mushrooms or 4 oz. canned mushrooms, sliced green pepper, green onions)

Fry chicken in oil. Add chopped vegetables. Boil until vegetables are done. (or you can fry veggies separate). Add cashews and sauce.

Teresa Moore