Dutch Oven Cashew Chicken

Description: 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

Steps:

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.