Garlic Cashew Chicken Casserole
Original recipe from Diabetic Living The Ultimate Diabetes Cookbook. If you are a fan of Chinese food than this is the recipe for you. All the traditional flavors of hoisin, ginger, and bok choy packed into one casserole is really tasty. We made extra rice to serve on the side and let each diner top their own serving with the chow mein noodles and cashews due to food allergies. You can also just put the chow mein noodles and cashews on half of the casserole if you want to have the noodles and nuts toasted. Either way works just fine. This is a filling dish with three food groups already included so we just added a fun treat of a fortune cookie as a a treat.
- 1 cup Low Sodium Chicken Broth
- ¼ cup Hoisin Sauce
- 2 tablespoons Chopped Ginger (jar)
- 4 teaspoons Cornstarch
- ½ teaspoon Crushed Red Pepper
- ⅛ teaspoon Black Pepper
- 1 pound Boneless Skinless Chicken Breasts cut into 1-inch chunks
- 1 large Onion cut in thin half moons
- 2 cups Bok Choy sliced
- 1 cup Celery sliced
- 1 cup Carrots sliced
- ¾ cup Green Bell Pepper chopped
- 6 cloves Garlic minced
- 2 cups Long Grain Brown Rice cooked
- 1 cup Chow Mein Noodles
- ½ cup Unsalted Cashews
- ¼ cup Green Onions sliced
- Fortune Cookies for fun!!
- Preheat oven to 400°F. Spray 2-quart baking dish with cooking spray. Set aside
Make the Sauce
- In a medium bowl, whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper, and black pepper. Set aside.
Make the Chicken and Veggie Mixture
- Lightly coat large pot with cooking spray and heat over medium-high. Add chicken to pan and cook until light brown, about 5 minutes. Remove chicken from skillet and set aside. Add onion, bok choy, celery, carrots, and bell pepper into pot. Cook 3-4 minutes or until vegetables start to soften. Add garlic and cook 30 seconds more. Stir in the sauce. Cook and stir until sauce is thickened and bubbly. Stir in cooked rice and browned chicken.
Bake the Casserole
- Spoon chicken mixture into prepared baking dish. Cover and bake about 20 minutes or until casserole is bubbly. Sprinkle chow mein noodles and cashews over top. Bake uncovered for 5 more minutes or until golden brown.
Plate and Serve
- Divide casserole evenly between 6 plates and serve hot with cashews on the side (for food allergies). Any extra servings can be stored in an airtight container for another dinner or lunch. Refrigerate for up to 3 days. Don't forget to read your fortune at the end of the meal.
Food Groups ***Meat = 2 servings, Grains = 2 servings, Vegetables = 1.5 servings
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