|Back issues can be ordered HERE|
Nonstick cooking spray
1 C Reduced-sodium chicken broth
1/4 C Hoisin sauce
2 T Grated fresh ginger (I used 2T for a recipe and a half)
4 tsp Cornstarch
1/2 tsp Crushed red pepper
1/8 tsp Ground black pepper
1 lb Skinless, boneless chicken breast halves, cut into 1-inch strips
2 C Sliced bok choy (I used baby bok choy)
2 Medium onions, cut into thin wedges (I used one jumbo sweet onion)
1 C Sliced celery (2 stalks)
1 C Sliced carrots (2 medium)
3/4 C Chopped red sweet pepper (Note original recipe used green - no my fav)
6 Cloves garlic, minced (I used 7 for a recipe and a half and used a garlic press)
2 C Cooked brown rice
1 C Chow mein noodles, coarsely broken
1/2 C Cashews
1/4 C Thinly sliced green onions
Preheat oven to 400 degrees F. Lightly coat a 2-quart rectangular baking dish with cooking spray; set aside.
For sauce, in a medium bowl combine broth, hoisin sauce, ginger, cornstarch, crushed red pepper, and black pepper; set aside.
Lightly coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Add chicken; cook until lightly browned, turning once. Remove from skillet. Add bok choy, onion wedges, celery, carrots, and sweet pepper to skillet. Cook for 3 to 4 minutes or until vegetables start to soften, stirring occasionally. Add garlic; cook and stir for 30 seconds more. Stir in sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Stir in chicken and cooked rice.
Transfer chicken mixture to the prepared baking dish. Bake, covered, about 20 minutes or until chicken is no longer pink (165 degrees F) and edges are bubbly. Sprinkle with chow mein noodles and cashews. Bake, uncovered, for 4 to 5 minutes more or until noodles and cashews are golden. Sprinkle with green onions.