Total Time
Prep 15 mins
Cook 45 mins

From my recent Texas Co-op Power magazine - while originally intended for camp cooking, this recipe has been modified for the stove-top. No traditional oriental ingredients here (soy sauce, hot peppers, etc.) but after all, the submitter IS a Texan.

Ingredients Nutrition


  1. Add oil to Dutch oven or large skillet and heat to medium-high.
  2. Add onion and bell pepper; cook and stir for 2 minutes.
  3. Add chicken breasts, carrots, celery and cashews.
  4. Reduce heat to medium-low and cook for 15 minutes, stirring often. Add 1/4 cup water if needed.
  5. In a medium bowl, mix 1/2 cup water with sugar, vinegar, ketchup and cornstarch. Blend until smooth then stir in pineapple (including juice).
  6. Add cornstarch mixture to chicken and bring to a boil, stirring constantly.
  7. Lower heat and simmer for another 20 minutes or until chicken is done.
  8. Serve over hot rice.
Most Helpful

5 5

Yum! This was very filing and so easy to prepare. I used both red & green bell peppers/capsicums and had to leave out the celery because I didn't have any at home. I think if I make it again I would add less sugar maybe 1/4 cup, because the dish was sweet enough with the pineapples. However we did enjoy the cashew chicken just as written. Thank you SusieQusie.