Dutch Oven Chicken And Cashews
Recipe type: Main Course
Cuisine: Camp Cooking
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a delicious, Asian-inspired recipe that can all be done at the campsite or prepped at home. Lots of options for cooking rice that are campsite friendly now, too.
  • 2 tablespoons oil
  • ½ cup onion, chopped
  • ½ bell pepper, chopped
  • 2½ lbs boneless skinless chicken breasts, cut in to chunks
  • 2 tsp. minced garlic
  • 3 carrots, sliced
  • 4 stalks celery, sliced
  • 1½ cups cashew halves
  • ¾ cup water, divided
  • 1 cup sugar
  • ½ cup vinegar
  • 3 tablespoons ketchup
  • 4 tablespoons cornstarch
  • 1 20 oz can pineapple chunks, in natural juice
  1. Add oil to Dutch oven or large skillet and heat to medium-high. Add onion and bell pepper; cook and stir for 2 minutes.
  2. Add chicken breasts, garlic, carrots, celery and cashews. Reduce heat to medium-low and cook for 15 minutes, stirring often. Add ¼ cup water if needed.
  3. In a medium bowl, mix ½ cup water with sugar, vinegar, ketchup and cornstarch. Blend until smooth then stir in pineapple (including juice).
  4. Add cornstarch/pineapple mixture to chicken and bring to a boil, stirring constantly.
  5. Lower heat and simmer for another 20 minutes or until chicken is done. Serve over hot rice.
Recipe by 50 Campfires at https://50campfires.com/dutch-oven-chicken-cashews/