You know how sometimes in your life you just instantaneously forget how to do something you do every day? Like walk down the stairs? Listen.
The other morning I was up early for the gym, and I chose to wear a shiny new pair of socks. Stark white, flexy-in-all-the-right-spots, velvet-y socks. Livin' large, boys.
Still half asleep, and trying to avoid the cat who somehow never runs down the stairs beside me but more so underneath me, my velvet-socked foot slid out from underneath me as I ambled down the stairs, and I landed...SLAM!...on my derriere (still trying to maintain a shred of class, obviously). And I then proceeded to bounce, step-by-step to the bottom, where the cat was waiting with a face that said "Nice going, idiot."
(Sidebar: something about my last sentence should remind you of Suzanne Somers and/or NKOTB. If it doesn't we're not friends.)
I immediately thought that the sheer thunderousness of my landing would have had my husband come running to my rescue. But nope. WHY does he have to shower in the morning? So I peeled myself off the floor, put ice on my shoulder, and went looking for the next best source of comfort...in the refrigerator!
And that's when I decided I DESERVED comfort food for dinner that night. I know, the drama! I had been holding onto a recipe for take-out-style Chinese Cashew Chicken for awhile, and now that the stars had aligned, it was time to make it happen. I wanted to feel better, STAT. That's emergency lingo.
This recipe is basically a healthy stir fry that includes lots of bright veggies and lean chicken with small amounts of honey for sweetness and soy sauce for savory. ness. Savoryness? And don't forget those cashews for crunch! Healthier and on your table quicker than Chinese takeout. Boom.
So, yeah, I fell down the stairs like a fool, and now have a giant bruise on my backside, but I can make take-out-style Chinese food. What now, bi*&^es?
For the record, I still can't make eye contact with the cat.
Chinese Cashew Chicken
Yields 2-3 servings
2 large boneless, skinless chicken breasts, chopped into bite-size pieces
1 tbs canola oil
1 tbs cornstarch
1 red pepper, sliced thin
3 green onion, chopped
1/4 c shelled edamame
1/4 c shelled edamame
2 garlic cloves, minced
1/2 c unsalted cashews
1 head broccoli florets, steamed until JUST crisp
3 tbs honey
3 tbs low-sodium soy sauce
1 cup instant brown rice, cooked
Heat a skillet over medium heat and add 1 tbs canola oil. Season the chicken with salt and pepper, then sprinkle corn starch over the chicken pieces, making sure each piece is somewhat coated. Add the chicken to the pan, and brown on both sides until cooked, about 5 minutes per side.
Add the red pepper, half of the green onions, edamame, garlic, cashews, and steamed broccoli and stir for 30 seconds. Turn the heat down to medium-low.