Spicy Chinese Chicken
Spicy Chinese Chicken
Number: 354581
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Submitted by
Vicky Scoggins
Makes servings
  • 1.33 large can Water
  • 2 tsp Margarine
  • 0.5 tsp Salt
  • 1.33 cup Instant rice
  • 1 lb boned chicken breast, cut in strips
  • 2 -- Garlic cloves, minced
  • 2 tbsp Oil
  • 1 -- red bell pepper, cut in strips
  • 1 -- green bell pepper, cut in strips
  • 1 -- cup sliced fresh mushrooms
  • 3 tbsp Soy sauce
  • 1 tbsp Cornstarch
  • 12 tbsp Water
  • 0.5 tsp Ground ginger
  • 1 -- chicken bouillon cube
  • 5.33 tbsp cashew nuts
Bring water, margarine and salt to boil
Add rice
Cover and remove from heat
Let stand 5 minutes
Cook and stir chicken with garlic in hot oil til a light brown
Stir in peppers and mushrooms
Cook and stir till tender crisp
Mix the soy sauce with the cornstarch add the 3/4 cup water, ginger and chicken bouillon
Cook and stir over heat till it thickens and boil. Cook about a minute
Spoon mixture over rice and sprinkle with the cashew nuts

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