Cashew Chicken Caserole Recipe

Ingredients

• Non-stick cooking spray 
• 1- cup chicken stock 
• ¼ cup hoisin sauce 
• 2 Tbsp fresh grated ginger
• 4 tsp cornstarch 
• ½ tsp crushed red pepper 
• 1/8 tsp pepper 
• 2- large chicken breasts cooked and cut into strips 
• 2- medium onions cut into wedges 
• 2 cups sliced bok choy 
• 2- stalks celery, sliced 
• 3- medium carrots, sliced 
• 1- sweet red pepper, sliced 
• 3- cloves of garlic, minced 
• 2 ½ cups cooked brown rice 
• ½ to 1 cup cashew pieces

Directions

1. Preheat oven to 400 degrees 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 and slice. 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. Spread the cooked rice in the bottom of the pan. Place the chicken on top of the rice and then cover with vegetable mixture. Cover and bake about 20 minutes or until casserole is bubbly. Sprinkle with cashews.
5. Bake, uncovered, for 4 to 5 minutes more or until cashews are golden brown.

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