I know I’ve mentioned how much my husband loves pasta…and Mexican food….and most things off the children’s menu. Another thing he loves is Chinese food.
Any kind of stir fry with chicken, veggies and rice makes him happy. Last night’s dinner was one of those pleasers.
Healthy Cashew Chicken (Serves 2-3)
Slightly adapted from How Sweet It Is
2 large boneless, skinless chicken breasts, cut into bite sized pieces
2 tablespoons cornstarch
2 tablespoons olive oil
1 cup mushrooms
1/2 red pepper, sliced thin
3 green onions, chopped
1 cup snap peas
3 cloves garlic, minced
1/2 cup unsalted cashews
3 tablespoons honey
3 tablespoons low sodium soy sauce
Heat a skillet on medium heat and add 1 tablespoon olive oil. Add mushrooms and sauté until soft, about 5 minutes. Remove from skillet.
Season chicken with salt and pepper, then sprinkle cornstarch on chicken pieces and make sure each piece is somewhat coated. (You can add a little more if needed.) Add the remaining olive oil to the skillet and add chicken. Brown on both sides until cooked, about 5 minutes per side.
Add garlic, red pepper, snap peas, half of the green onions, cooked mushrooms and cashews and stir for 30 seconds. Turn heat to medium low.
In a small bowl, mix soy sauce and honey. Pour into skillet, coating chicken and vegetables. Top with remaining green onions and serve with jasmine or brown rice.
Twas a winner! I ate mine with brown rice while hubby had his with jasmine rice. I don’t think brown rice is on the children’s menu.
Today’s breakfast was a toasted English muffin with peanut butter and a side of strawberries.
After I dropped the kids off at school, I went to the gym for an hour.
Lunch was a chicken salad sandwich, veggies and ranch dressing.
I went to an appointment, ran some errands and now I’m at Starbucks waiting to pick up the kids. Nothing crazy on the agenda for this rest of the day except maybe another new recipe tonight. Living the crazy life! :)
What’s your favorite item on the children’s menu? Pizza.