Dutch Oven Cashew Chicken |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
2 tablespoons oil |
1/2 cup onion, chopped |
1/2 bell pepper, chopped |
2 1/2 lbs boneless skinless chicken breasts |
3 carrots, sliced |
4 stalks celery, sliced |
1 1/2 cups cashew halves |
3/4 cup water, divided |
1 cup sugar |
1/2 cup vinegar |
3 tablespoons ketchup |
4 tablespoons cornstarch |
1 (20 ounce) 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.
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