Cashew Chicken Bake

• 1/2 cup brown rice
• 3 medium sized chicken breasts, cut into inch size pieces
• 1 cup diced celery
• 1 red bell pepper, chopped into bite size pieces
• 1 green bell pepper, chopped into bite size pieces
• 1 can sliced water chestnuts, rinsed & drained
• 1 cup water
• 1 tablespoon gluten free soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon minced garlic
• 1/2 tablespoon minced ginger
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup cashews
• 1 dash green onions

1. Preheat oven to 375 degrees F and spray a large casserole dish with nonstick cooking spray.
2. Place brown rice on the bottom of the casserole dish then layer celery and bell pepper. Place chicken on top of veggies.
3. In a separate bowl, mix seasonings with soy sauce, rice vinegar, garlic & ginger then add to dish.
4. Next add water chestnuts on top.
5. Bake 45 minutes uncovered.
6. Remove from oven, add cashews & bake another 10 minutes.
7. Add green onions for garnish & serve!

brown rice, chicken breasts, celery, red bell pepper, green bell pepper, water chestnuts, water, gluten free, rice vinegar, garlic, ginger, cumin, salt, pepper, cashews, green onions

Taken from food52.com/recipes/49232-cashew-chicken-bake (may not work)