Total Time
1hr
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

Directions

  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

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.

Chef floWer December 13, 2007