MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Cashew Chicken Casserole
 Categories: Oriental, Poultry, Vegetables, Nuts, Rice
      Yield: 6 Servings
 
           Cooking spray
      1 c  Chicken broth
    1/4 c  Hoisin sauce
      2 tb Grated fresh ginger
      4 ts Cornstarch
    1/2 tb Crushed red pepper
    1/8 ts Ground black pepper
      1 lb Skinless chicken; in 1"
           - strips
      2 md Onions; in thin wedges
      2 c  Sliced bok choy
      1 c  Sliced celery
      1 c  Sliced carrots
    3/4 c  Chopped bell pepper
      6 cl Garlic; minced
      2 c  Cooked brown rice
      1 c  Chow mein noodles; coarsely
           - broken
    1/2 c  Cashews
    1/4 c  Thin sliced green onions
 
  Set oven @ 400ºF/205ºC.
  
  Lightly coat a 2 quart rectangular baking dish with
  cooking spray. Set aside.
  
  For sauce, in a medium bowl whisk together broth, hoisin
  sauce, ginger, cornstarch, crushed red pepper, and black
  pepper; set aside.
  
  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. 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.
  
  Spoon chicken-rice mixture into the prepared baking dish.
  Cover and bake about 20 minutes or until casserole is
  bubbly and chicken is no longer pink. Sprinkle chow mein
  noodles and cashews over. Bake, uncovered, for 4 to 5
  minutes more or until noodles and cashews are golden
  brown. Sprinkle with green onions.
  
  Diabetic Living | June 2014
  
  MM Format by Dave Drum - 01 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Turkey can never beat pig.
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