Categories: April2013, Asian, Casseroles, Chicken, Healthy, SBF

Ingredients

• 1 cup reduced-sodium chicken broth
• 1/4 cup hoisin sauce
• 2 Tbs grated fresh ginger
• 4 tsp cornstarch
• 1/2 tsp crushed red pepper
• 1 lb skinless, boneless chicken breast halves, cut into 1-inch strips
• 2 medium onions, cut into thin wedges
• 2 cups sliced bok choy
• 1 cup celery
• 1 cup sliced carrots
• 3/4 cup chopped green sweet pepper
• 6 cloves of garlic, minced
• 2 cups cooked brown rice
• 1 cup chow mein noodles, coarsely broken
• 1/2 cup cashews
• 1/4 cup sliced green onions

Directions

1. Preheat oven to 400°F. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray.

2. For sauce, in a medium bowl whisk together broth, hoisin sauce, ginger, cornstarch, crushed red pepper, and 1/8 tsp black pepper; set aside.

3. Lightly coat an extra-large skillet with nonstick cooking spray; heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add onion wedges, bok choy, celery, carrots and sweet pepper to the skillet. Cook 3-4 minutes or until vegetables start to soften. Add garlic; cook 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. Spoon chicken mixture into the prepared baking dish. Cover and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165°F). Sprinkle chow mein noodles and cashews over top. Bake uncovered 4-5 minutes more or until noodles and cashews are golden brown. Sprinkle with green onions.

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