Dutch Oven Cashew Chicken - cooking recipe

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

Preparation

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.