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
- Oil
- Onion
- Bell Pepper
- Boneless Skinless Chicken Breasts
- Carrots
- Celery
- Cashew Halves
- Water
- Sugar
- Vinegar
- Ketchup
- Cornstarch
- Pineapple Chunks
Instructions
- 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
- 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