Categories: Casserole, Chicken, Main Dish

Ingredients

• 1 tablespoon sesame oil
• 1 medium onion, halved and thinly sliced
• 1 stalk celery, thinly sliced on the diagonal
• 1 medium red bell pepper, seeded and cut into 1-inch pieces
• 1 cup sliced mushrooms red pepper flakes (to taste)
• 1 (20 ounce) can pineapple chunks, in juice
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon grated fresh ginger
• 2 cups cooked rice
• 2 cups diced cooked chicken
• 1/2 cup cashews, for garnish
• chopped fresh cilantro, for garnish

Directions

1. Preheat oven to 350°; coat a deep 2 1/2 quart casserole with cooking spray.

2. In a large wok or nonstick skillet, heat the sesame oil; add in onion, celery, bell pepper, and mushrooms; saute over high heat, stirring, for about 2 minutes, until vegetables are crisp-tender; add in the red pepper flakes.

3. Drain the pineapple over a small bowl to catch the juice.

4. Add the cornstarch, soy sauce, and ginger to the juice; stir to combine.

5. Pour the sauce into the wok, heat to boiling and cook, stirring until thickened.

6. Spread out the rice in the casserole; add the chicken and pineapple chunks to the vegetables in the wok; mix well and pour over the rice.

7. Bake, uncovered, for 20-25 minutes, until hot.

8. Sprinkle with the cashews and cilantro.

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