Dutch Oven Cashew Chicken

Submitted by SusieQusie

"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."

 

• Ready In: 1hr
• Ingredients: 13
• Serves: 4

ingredients

• 29.58 ml oil
• 118.29 ml onion, chopped
• 1 bell pepper, chopped
• 1133.98 g boneless skinless chicken breasts
• 3 carrots, sliced
• 4 stalk celery, sliced
• 354.88 ml cashew halves
• 177.44 ml water, divided
• 236.59 ml sugar
• 118.29 ml vinegar
• 44.37 ml ketchup
• 59.16 ml cornstarch
• 566.99 g can pineapple chunks, in natural juice

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.

Reviews

[Chef floWer]

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.