hi, my name is kelly and i am a magazine addict.
i may be single-handedly keeping the magazine printing companies in business.
yes, some may argue that magazines are an absurd way to spend money. yes, after initial enjoyment they pile up in curious corners of my apartment.
but, i just can’t resist a shiny cover teasing me with delicious headlines about ‘35 Classic Recipes to Master’ or ‘Mom’s Meatloaf Takes on a 2015 Makeover’.
and while i am aware that the internet has literally ALL of the things, there is just something so soothing about actually feeling the pages of print + cautiously creasing the pages with every turn of my fingertips.
this garlic, cashew + chicken casserole is straight out of the gloss from Better Homes + Gardens latest ‘One-Pan Recipes’.
the magazine is chock full of awesome veggie-full recipes that can be whipped up or served from -you guessed it!- just one pan!
and as soon as i saw the magazine’s casserole spin on the take-out classic, i catapulted the recipe right to the top of my ‘must-make’ list.
usually cashew chicken is a super fast wok-to-plate experience, so i adore the idea of taking the dish on a casserole spin!
the casserole transformation makes it into a wonderful way to serve the dish tableside, while still maintaining it’s savory flavors.
another awesome thing about the dish taking a casserole ride, is that you can entertain with the dish without having to hover over a hot splattering stove.
you can make the dish ahead of time, cover the casserole + when your dinner guests arrive, simply heat up the oven, toss it in + enjoy your company while the oven does the work!
another thing to note is that as with most chinese dishes, prep is key!
so be sure to have your ingredients sliced + diced before you start your skillet process. not only will the prep guide you through the recipe with ease – but it truly makes this a 35 minute dish if you do so!
a homemade dinner in 35 minutes is entertaining gold AND weeknight perfection {and may even put your fav take-out joint to shame!}.
if you still need a weeknight meal for this week, i say forget take-out + wok it up at home with this super flavorful dish!
- 1 lb boneless skinless chicken breast, cut into bite-size pieces
- 2 cups baby bok choy, sliced
- 1 yellow onion, sliced
- 1 stalk celery, diced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- ½ cup shredded carrots
- 6 garlic cloves, minced
- 2 inches fresh peeled ginger, grated
- 2 cups cooked brown rice {or any grain of choice! quinoa is a fun alternative}
- 1 cup chow mein noodles
- ½ cup cashews
- 4 scallions, sliced
- 1 cup low-sodium chicken broth
- ¼ cup hoisin sauce
- 1 tablespoon rice wine vinegar
- 4 teaspoons cornstarch
- pinch of red pepper flakes + pepper
- preheat your oven to 400º
- spray a shallow baking dish with non-stick cooking spray
- in a medium bowl combine the sauce ingredients + stir to combine. set aside.
- spray a large skillet with cooking spray + heat over medium heat. once hot, add the chicken + cook until lightly browned on all sides {about 5 minutes}.
- once the chicken has browned, remove from the skillet to a plate + set aside.
- add your bok choy, onion, celery, bell pepper + carrots to the hot skillet. saute the veggies until softened {about 5 minutes} then add garlic + ginger. cook until fragrant {about 2 minutes}
- add in the sauce, stir to coat + cook until the sauce has thickened {about 5 minutes.}
- add in the browned chicken + cooked rice. stir to combine.
- transfer the skillet mix to the greased baking dish. cover the baking dish with foil + bake for 20 minutes.
- remove the foil, sprinkle on the cashews + rice noodles. bake until golden brown {about 5 minutes}
- remove from the oven, garnish with scallions + serve hot! enjoy!
join along as kelly posts, pins + peruses for inspiration in her ambitious kitchen!
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