Cashew Chicken Bake
A while back, Brad traveled out of town for a week for work. I always try to go out or cook things he normally would not eat. Well one thing he absolutely hates is peanuts. Well any form. So I found this cashew chicken recipe. It seemed like something I would never cook for him, and it seemed like something I could eat on for more than one night while he was away. I did leave a few things out as always though.
Ingredients
1/2 cup of UNCOOKED brown rice
2 chicken breasts, diced
1 green bell pepper, diced
8 ounce can of water chestnuts, rinsed and drain (I would chop them next time too)
2/3 cup of water
2 tablespoon of soy sauce
1 tablespoon of rice vinegar
1 tablespoon of minced garlic
1/2 tablespoon of minced ginger
1/2 teaspoon of cumin
1/4 teaspoon of salt
1/2 teaspoon of pepper
1 cup of raw cashews
green onion
Instructions
1. Spray a casserole dish with nonstick cooking spray (I used a 9x9 dish). Then place the rice on the bottom followed by the water then the bell pepper. Place chicken on top.
2. In a separate bowl, mix the seasonings with the soy sauce, rice vinegar, garlic, and ginger. Add the mixture to the casserole, then layer with the water chestnuts.
3. Bake for 45 minutes at 375, uncovered.
4. Remove from the oven, then add the cashews. Bake for another 10 minutes.
5. Top with the green onions and serve!
