Garlic Cashew Chicken Casserole
Combines brown rice, cashews, hemp seeds, chow-mein noodles and vegetables galore with chicken for a delicious casserole your family will enjoy.
Ingredients
- Nonstick cooking spray or olive oil
- 1 cup reduced-sodium chicken broth
- 1/4 cup hoisin sauce
- 1-2 tbsp fresh grated ginger per desired taste
- 4 tsp cornstarch
- 1/2 tsp crushed red pepper
- 1/3 tsp ground black pepper
- 1 lb skinless, boneless chicken breast halves, cut into 1-inch strips
- 2 medium onions, cut into thin wedges
- 2 cups bok choy
- 1 cup sliced celery (2 stalks)
- 3/4 cup green pepper, chopped
- 6 cloves garlic, minced
- 2 cups cooked brown rice
- 1 8 oz can sliced water chestnuts
- 1 cup chow-mein noodles, coarsely broken
- 1/2 cup cashews
- 1/2 cup hemp hearts
- 1/4 cup thinly sliced green onions
Instructions
- Preheat oven to 400 degrees 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 or olive oil; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, 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. Add in drained can of sliced water chestnuts. 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, cashews and hemp hearts over top. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.