Yep! I am that odd person that would make my cooking life purely casseroles if I could! One dish bakes that render the same flavors of stove top and stir fry versions. Sure, there are times when the traditional way of making a recipe is best. I have been working on turning my Cashew Chicken recipe into a “Casserole.”
I think I finally perfected it. It passed the “husband test.” Enjoy! Diane
I think I finally perfected it. It passed the “husband test.” Enjoy! Diane
Diane’s Cashew Chicken Casserole
Ingredients:
2 Cups chicken breasts cut into 1-to-2-inch pieces
1 sweet red, orange or yellow bell pepper; cored, seeded, cut into 1-inch pieces
1 small zucchini, cut into small rounds or quarter rounds
1 small can of diced or sliced water chestnuts
1 small onion, diced
1 Cup cashews unsalted, slightly crushed
1 Tablespoon sesame oil
4 Tablespoons soy sauce*
4 Tablespoons hoisin sauce
2 Tablespoons rice vinegar
1 tsp minced garlic
1/2 tsp red chili oil
2 Tablespoons light brown sugar
salt & ground black pepper
1 teaspoon of butter, for sautéing
1 Tablespoon cornstarch
Directions:
- Lightly oil a 9×13 casserole dish, set aside.
- In a small sauté pan, sauté the diced onion and sweet pepper over medium heat in butter for about 8 minutes.
- While the onion and bell pepper mixture is cooking, add the chicken, zucchini, water chestnuts and cashews to the prepared casserole dish.
- Add all the remaining ingredients to the casserole dish, except for the cornstarch.
- Stir the sweet bell pepper and onion into the casserole dish.
- lightly salt & pepper.
- Mix all ingredients until well combined.
- Bake at 375F for 30 minutes.
- Remove dish from over and sprinkle over the cornstarch, mix in well and place casserole dish back in oven for a remaining 5 minutes.
- Serve over cooked rice or noodles.
*Recipe Note: you can use low sodium soy sauce
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