Peking Chicken Hotdish recipe

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Ingredients

2 cups uncooked white rice
2 ½ cups water
1 (10.75 ounce) can condensed golden mushroom soup
1 pound cooked chicken, chopped
1 medium red bell pepper, chopped
½ cup chopped onion
¼ cup soy sauce
1 tablespoon cornstarch
¼ cup hoisin sauce
2 tablespoons rice vinegar
½ tablespoon red pepper flakes
½ cup peanuts, chopped

Nutrition Info

385.6 calories
carbohydrate: 49.1 g
cholesterol: 44.3 mg
fat: 10.4 g
fiber: 2.5 g
protein: 22.6 g
saturatedFat: 2.3 g
servingSize: -
sodium: 962.5 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Mix rice, water, and mushroom soup together in a 9x13-inch baking dish. Top with chicken, bell pepper, and onion. Cover with foil.

  3. Bake in the preheated oven for 25 minutes.

  4. Whisk soy sauce and cornstarch together in a bowl. Mix in hoisin sauce, rice vinegar, and red pepper flakes. Uncover baking dish and pour sauce over casserole. Top with peanuts.

  5. Continue baking, uncovered, until heated through, about 20 minutes more.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Easy Chinese hotdish to take with you anywhere!

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