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Preparation
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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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