Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 cup reduced-sodium chicken broth
¼ cup hoisin sauce
2 tablespoons grated fresh ginger
4 teaspoons cornstarch
½ teaspoon crushed red pepper
⅛ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch strips
2 medium onions, cut into thin wedges
2 cups sliced bok choy
1 cup sliced celery (2 stalks)
1 cup sliced carrots (2 medium)
¾ cup chopped green sweet pepper (1 medium)
6 cloves garlic, minced
2 cups cooked brown rice
1 cup chow-mein noodles, coarsely broken
½ cup cashews
¼ cup thinly sliced green onions (2)
Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
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°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.