This weekend went by in a blur.
Friday was a quick date night out followed by Saturday spent going to Chicago and back for the day. We decided to bring the dog so that she wasn’t home for 10 hours and she didn’t rest but a minute when we were at my parent’s house. It was the first time we really took her anywhere and so it was a BIG adventure for her. So many new smells! It was an exhausting day for all of us, but most certainly for her. Today, she’s been napping in the driveway ALL day. And she won’t move, guaranteed, until I call out, “Harlie, dinner!”
I can’t say she has the wrong idea – today was a beauty of a spring day in southwest Michigan. We took advantage by going on a hike with the girls. I believe we witnessed Shea’s first outside of school run-in with a cute little boy from her class. Both Shea and the little boy, Henry, blushed and waved as they mumbled a quick, “Hi Henry/Shea!” as he passed by on his bike.
We were hoping this encounter would nudge her desire to learn to ride a bike sans training wheels, but no such luck. Yet. She has no interest and I think it’s because there’s no kids on our block to really showcase the coolness that is bike riding. She says that she’ll learn next summer…“when she’s seven!”.
Other than the hike, my productivity included finishing yet another 1,000-piece puzzle and planning our weekly menu for the week. I’m DANGEROUSLY low on recipes in queue and part of that is due to the fact that my rushed photography results in images that are not blog-worthy. A girl is hungry come 7pm! Those recipes then go into the “make again and re-try” pile and those may or may not get revisited.
Sometimes, a decent photo is all about the accompaniment. In the case of this cashew chicken, that would be the steamed broccoli, as well as the perfectly cooked rice (you guys, I found a brand I can’t screw up!). This meal was well-loved by my cashew-loving kids as well as my meat-loving husband. Everyone wins – big flavor and easy prep, all in one skillet! Enjoy!
- 1/4 cup water
- 1 Tbsp cornstarch
- 1/4 cup hoisin sauce
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp olive oil
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 6 garlic cloves, minced
- 8 scallions, sliced
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 3/4 cup roasted cashews
- In a small bowl, whisk together the water, cornstarch, hoisin, and soy sauce until well-combined; set aside.
- In a large, nonstick skillet, heat the olive oil over medium-high heat. Once hot, add the chicken and sprinkle with the salt and pepper. Cook for 5-6 minutes or until browned.
- To the skillet, add the garlic, half of the scallions, rice vinegar, and sesame oil; stir fry for 2-3 minutes.
- Pour the sauce into the skillet and cook for 2-3 minutes. Add the cashews and cook an additional minute or until sauce is bubbly, hot, and thickened. Serve topped with the remaining green onions.
Recipe from Once Upon a Chef
Nutrition Information:Yield: 5 Serving Size: ~1 cup
Amount Per Serving: Calories: 328Total Fat: 15.6gCholesterol: 66mgSodium: 712mgCarbohydrates: 18.8gFiber: 2.6gSugar: 9.4gProtein: 30.4g
Looking for big Asian flavors? Check out these favorites!
- Teriyaki Sushi Salmon Bowls
- Instant Pot Kung Pao Chicken
- Mongolian Chicken
- Kung Pao Cauliflower
- Sweet and Sour Chicken
Weekly Menu: April 18th – 22nd
- Sunday: leftovers
- Monday: Potsticker Stir-Fry
- Tuesday: enchiladas from the freezer with guacamole and rice
- Wednesday: leftovers or carry-out
- Thursday: Tzatziki Fish Tacos