I had a nice busy day at work. Afterwards I went to Body Pump and then taught Turbo Kick. I came home and sat in an Epsom salt bath with Frank. He still has some little skin infections in between his toes so we're going to be doing these soak sessions a lot! After the bath, I made a recipe from the Perdue website for Cashew Chicken. The recipe calls for store bought, pre-cook honey chicken. Instead of using that, I boiled 2 chicken breasts and used them. The recipe goes a little something like this:
2 chicken breasts
1 cup chicken broth (low sodium)
2 tablespoons soy sauce (low sodium)
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
1 box (9 ounces) frozen cut green beans, thawed
1/3 cup cashews
1. Cook chicken breasts in boiling water until no longer pink. Cut into bite sized pieces.
2. In small bowl, whisk together broth, soy sauce, brown sugar, cornstarch and ginger. In large nonstick skillet, stirring frequently, bring broth mixture to a boil over medium-high heat.
3. Add chicken and green beans and heat, stirring occasionally, 5 minutes.
4. Sprinkle with cashews and serve, if desired, over hot rice.