Dutch Oven Cashew Chicken

• 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

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.

oil, onion, bell pepper, chicken breasts, carrots, stalks celery, cashew halves, water, sugar, vinegar, ketchup, cornstarch, pineapple

Taken from www.food.com/recipe/dutch-oven-cashew-chicken-220156 (may not work)