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