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. ---------------------------------------------------------------------------
Nutrition
Ingredients
