Ingredients
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3 lbs chicken breasts
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1 onion, chopped
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1 stalk celery, chopped
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1/4 teaspoon thyme
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 (20 ounce) can pineapple, drained and reserve liquid
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1 cup pineapple juice
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3 tablespoons cornstarch
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3 tablespoons soy sauce
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1/4 cup vinegar
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1/4 cup brown sugar, packed
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1 green pepper, sliced
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1 cup cashew nuts
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2 cups raw rice, cooked as directed on package
Instructions
- Combine chicken with onion, celery, thyme, salt and pepper, cover with water and simmer until tender.
- Remove from heat letting chicken cool in the liquid.
- Skin and bone chicken.
- Cut into bite size pieces and put in a 2 quart greased baking dish.
- In a saucepan combine liquid from the canned pineapple, pineapple juice, cornstarch, soy sauce, vinegar and sugar and cook until clear.
- Add green pepper, pineapple chunks, and nuts and simmer 5 minutes.
- Pour sauce over chicken and bake at 325 degrees for 30 minutes.
- Serve over hot rice.