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Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:25 minsTotal Time:1 hrServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsNonstick cooking spray1cupreduced-sodium chicken broth¼cuphoisin sauce2tablespoonsgrated fresh ginger4teaspoonscornstarch½teaspooncrushed red pepper⅛teaspoonground black pepper1poundskinless, boneless chicken breast halves, cut into 1-inch strips2mediumonions, cut into thin wedges2cupssliced bok choy1cupsliced celery(2stalks)1cupsliced carrots(2 medium)¾cupchopped green sweet pepper(1medium)6clovesgarlic, minced2cupscooked brown rice1cupchow-mein noodles, coarsely broken½cupcashews¼cupthinly sliced green onions(2)
Cook Mode(Keep screen awake)
Ingredients
Nonstick cooking spray
1cupreduced-sodium chicken broth
¼cuphoisin sauce
2tablespoonsgrated fresh ginger
4teaspoonscornstarch
½teaspooncrushed red pepper
⅛teaspoonground black pepper
1poundskinless, boneless chicken breast halves, cut into 1-inch strips
2mediumonions, cut into thin wedges
2cupssliced bok choy
1cupsliced celery(2stalks)
1cupsliced carrots(2 medium)
¾cupchopped green sweet pepper(1medium)
6clovesgarlic, minced
2cupscooked brown rice
1cupchow-mein noodles, coarsely broken
½cupcashews
¼cupthinly sliced green onions(2)
DirectionsPreheat oven to 400 degrees F. 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 with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). 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.Originally appeared: Diabetic Living Magazine
Directions
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 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 with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). 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.
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 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 with foil and bake about 20 minutes or until casserole is bubbly and chicken is no longer pink (165 degrees F). 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.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)340Calories10gFat40gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
