Prep 1 hr
Cook 25 mins
In 'The Best Casserole Cookbook Ever' by Beatrice Ojakangas
- 1 tablespoon sesame oil
- 1 medium onion, halved and thinly sliced
- 1 stalk celery, thinly sliced on the diagonal
- 1 medium red bell pepper, seeded and cut into 1-inch pieces
- 1 cup sliced mushrooms
- red pepper flakes (to taste)
- 1 (20 ounce) can pineapple chunks, in juice
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon grated fresh ginger
- 2 cups cooked rice
- 2 cups diced cooked chicken
- 1⁄2 cup cashews, for garnish
- chopped fresh cilantro, for garnish
- Preheat oven to 350°; coat a deep 2 1/2 quart casserole with cooking spray.
- In a large wok or nonstick skillet, heat the sesame oil; add in onion, celery, bell pepper, and mushrooms; saute over high heat, stirring, for about 2 minutes, until vegetables are crisp-tender; add in the red pepper flakes.
- Drain the pineapple over a small bowl to catch the juice.
- Add the cornstarch, soy sauce, and ginger to the juice; stir to combine.
- Pour the sauce into the wok, heat to boiling and cook, stirring until thickened.
- Spread out the rice in the casserole; add the chicken and pineapple chunks to the vegetables in the wok; mix well and pour over the rice.
- Bake, uncovered, for 20-25 minutes, until hot.
- Sprinkle with the cashews and cilantro.
We didn't care for this at all. The peppers were overpowering, and the other flavors just didn't seem to mesh.