Pompeian Grapeseed oil cooking spray
1 cup chicken stock
1/3 cup hoisin sauce
2 inch piece of ginger, peeled and grated
4 teaspoons cornstarch
1 teaspoon Sriracha sauce
Cracked black pepper
2 large boneless skinless chicken breasts, cut into cubes
1 large onion, thinly sliced
2 heads baby bok choy, sliced
3 stalks celery, chopped
2 large carrots, cut in half and sliced into halfmoons
1 red bell pepper, sliced
8 cloves garlic, minced
2 cups cooked rice
1 cup chow mein noodles, coarsely broken
3 green onions, chopped
Preheat oven to 400 degrees F.
Lightly coat a 2-quart rectangular baking dish with Pompeian Grapeseed oil cooking spray. Set aside.
In a medium bowl combine the stock, hoisin sauce, ginger, cornstarch, Sriracha, and black pepper. Whisk well and set aside.
Lightly coat an extra-large skillet with the cooking spray and heat over medium-high heat. Add chicken to skillet; cook until lightly browned. Remove from skillet. Add the sliced onion, bok choy, celery, carrots, and red bell pepper to the skillet. Cook for 5 minutes or until vegetables begin to soften. Add the minced garlic and cook for another minute.
Stir in the sauce. Cook and stir about 3 minutes or until sauce is thickened and bubbly. Add the rice and chicken.
Spoon chicken-rice mixture into the prepared baking dish. Cover and bake about 20 to 25 minutes or until casserole is bubbly. Sprinkle chow mein noodles over the top.
Bake, uncovered, for 5 minutes more or until noodles and cashews are golden brown. Skatter green onions over the top.