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Cooking

Reader Recipe: Cashew Chicken

A spicy Asian dinner with satisfying crunch.

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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.