Recipe Image

Garlic Cashew Chicken Casserole

  • 35 m
  • 1 h
Diabetic Living Magazine
“Combine brown rice, cashews, chow-mein noodles and vegetables galore with chicken in this delicious casserole.”

Ingredients

    • 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)

Directions

  • 1 Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with cooking spray. Set aside.
  • 2 For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper and black pepper; set aside.
  • 3 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.
  • 4 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.
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