Instructions: Bring 1 1/2 cups water, the butter and salt to a full boil. Stir in rice.

Cover; remove from heat. Let stand 5 min. Meanwhile, cook and stir chicken and garlic in hot oil in large skillet until lightly browned. Stir in peppers and mushrooms. Cook and stir until crisp-tender, 2-3 min.

Mix soy sauce and cornstarch in cup; stir into chicken mixture. Add 3/4 cup water, the ginger and bouillon cube. Cook and stir over med. heat until the mixture thickens and comes to a boil. Cook 1 min.

Spoon over rice and sprinkle with cashews and sesame seed.

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