Should you be offended if your mom sends you diabetic casserole recipes? Perhaps it’s good advice to eat fewer carbs… 🙂 Regardless, this recipe definitely seemed appealing, with a few expected adjustments:

• Cook 2 cups of brown rice according to package directions.
• Wash and chop…
  • three bok choy stalks
  • two carrots
  • two celery stalks
  • two white onions
  • 8 oz. mushrooms
  • one red pepper (I forgot this…but it would be awesome!)
• Saute all veggies in a large skillet until softened.
• Prep sauce while sauteing veggies:
  • 1 c. chicken stock
  • 1 bulb of garlic, chopped
  • 2 T. fresh grated ginger
  • 1/4 cup hoisin
  • 4 t. cornstarch
  • 1 t. crushed red pepper
  • black pepper to taste
• Once veggies are soft, add 1 cup of shredded rotisserie chicken,and pour sauce into skillet. Simmer until thickened.
• In greased 9 x 13 casserole dish, place cooked rice in the bottom, top with chicken/veggie mix.
• Sprinkle with chopped cashews and chow mein noodles. Bake at 400* for 20-30 minutes.

Satisfying and guilt-free!