Combine brown rice, cashews, chow-mein noodles and vegetables galore with chicken in this delicious casserole. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.

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  • For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.

  • Lightly coat an extra-large skillet with cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook for 3 to 4 minutes or until vegetables start to soften. Add garlic; cook for 30 seconds more. Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.

  • Spoon chicken-rice mixture into the prepared baking dish. Cover with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). Sprinkle chow-mein noodles and cashews over. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.

Nutrition Facts

340 calories; 10.1 g total fat; 2.2 g saturated fat; 49 mg cholesterol; 480 mg sodium. 718 mg potassium; 40.4 g carbohydrates; 4.2 g fiber; 8 g sugar; 22.9 g protein; 4688 IU vitamin a iu; 34 mg vitamin c; 67 mcg folate; 79 mg calcium; 2 mg iron; 102 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/13/2019
Super delicious! I would highly recommend to anyone! Read More
Rating: 5 stars
10/03/2018
This is a keeper. I followed the recipe except I only added 1/4 teaspoon crushed red pepper and it was just spicy enough. Family loved it. I added extra carrots as my husband isn't a fan of the other vegetables. He said make it again!! Excellent recipe!! Read More