Well, the vacation officially ended this morning with my alarm clock going off. I was off all of last week and enjoyed every morning waking up to the birds, sunshine, my darling son's feet in the middle of my back! But it did feel good to get back into a routine. I love my job so it wasn't a problem to head back to reality.
I mentioned last week that I was going to make a Chicken, Cashew & Vegetable Stir-Fry that was featured in
Self Dishes. It was fantastic!!! Here is the recipe:
1 cup quick-cooking brown rice
2 tsp. cornstarch
3/4 cup low-sodium chicken broth
1/4 cup hoisin sauce
2 tbsp. low-sodium soy sauce
1 tbsp. chopped ginger
2 cloves garlic, chopped
1 lb. boneless, skinless chicken breast, cut into 1/2 inch cubes
1 tbsp. peanut (or sesame) oil
1 zucchini, cut into 1 inch cubes
1 yellow squash, cut into 1 inch cubes
1 red bell pepper, cored, seeded, and cut into 1 inch pieces
1/3 cup chopped cashews
Cook rice as directed on package (omit added fat). Dissolve cornstarch in broth in a bowl; stir in hoisin and soy sauce; set aside. Toss ginger, garlic and chicken in another bowl. Heat oil in a large pan over medium-high heat; cook chicken until nearly cooked through, 4 minutes. Add zucchini, squash and pepper, cook; stirring, 2 minutes. Add reserved sauce; cook, stirring until sauce is thick, 2 minutes. Add nuts. Serve over rice.
Serves 4. 463 calories per serving, 12.4 g fat (2.4 g saturated), 3.9 g fiber, 53.3 g carbs, 35.1 g protein.
Note: I did not have hoisin sauce so I added a little more soy sauce and cornstarch. I also substituted ground ginger for chopped ginger.
Well, tonight is arms/chest strength training followed by the 20-minute "Baby's Got Back" buster from Phit-N-Phat's
Cardio Directory (which is amazing!). It is almost 8 p.m. so I guess I better get crackin'.