Ginger-Cashew Chicken Casserole |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 6 |
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In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas 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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