Dutch Oven Cashew Chicken
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“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.”
Dutch Oven Cashew Chicken
1 recipe photo
READY IN:1hr |
SERVES:4 |
UNITS:Metric |
|
Ingredients Nutrition
- 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
- 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.
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Dutch Oven Cashew Chicken