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Backpacker Magazine – January/February 2010

Reader Recipe: Cashew Chicken

A spicy Asian dinner with satisfying crunch.

by: Clint Conaster, Dallas, TX

Top Chefs
More reader recipes

1 1/2 cups instant rice  

1 7-ounce pouch chicken  

2 pearl onions 

1 bell pepper  

1 cup dried mushrooms  

1 cup unsalted cashews  

(or peanuts) 

2 teaspoons garlic powder  

2 teaspoons powdered ginger  

3 takeout packets soy sauce

At Home 

Combine rice and mushrooms in a zip-top bag. Place cashews, garlic, and ginger in a second zip-top bag. 

In Camp 

Bring two cups of water to a boil. Chop onions and pepper. Add rice, mushrooms, and chicken to the pot and boil for two minutes, or until all water has been absorbed. Remove from heat and add onion, pepper, cashews, and spices. Stir in soy sauce. Serves three.

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READERS COMMENTS

How much is one serving?
Posted: Apr 29, 2011 JW

hi57rho - you could weigh the pepper/onions/chicken before you dehydrate and again after you hydrate. The difference of those two numbers should give you the amount of weight you need to make up for in additional water.
1 pound of water = 16 oz (1 pint)

Posted: Aug 24, 2010 Beth

why not dehydrate the onions and green pepper? The chicken as well. I wonder how much to increase the boiling water.
Posted: Mar 30, 2010 hi57rho