• 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.