There's something cathartic about cooking a good meal. It's even better when it's good.....wait for it....and healthy. I'm a subscriber to Cooking Light magazine. And while its food isn't the lightest there is, it's good food. And healthy. We made the below stir-fry for dinner tonight. I wish I could serve up a plateful to everybody, because it was just that good. If you like Chinese food, please make this. You won't be sorry.
And as an aside (can you tell I'm trying to put IF on the back burner this month?), I told my husband, "Wow, I haven't had many side effects from the Clomid this month!" His response? Eye rolling. Ok, maybe I don't notice the side effects anymore, because I've been taking it for 4 cycles now, and perhaps I should just label myself Permanent Bitch. Oh boy.
U/S on Wednesday morning. If all looks good, IUI on Thursday afternoon.
Chicken, Cashew, and Red Pepper Stir Fry
3 3/4 tsp cornstarch
2 Tbsp low sodium soy sauce
2 tsp dry sherry
1 tsp rice wine vinegar
3/4 tsp sugar
1/2 tsp tabasco
1 lb chicken breast, cut into thin strips
1/2 cup (or more if you love cashews like I do) cashews
2 Tbsp canola oil
2 cups julienne cut red bell pepper (one large)
1 tsp minced garlic
1/2 tsp minced peeled fresh ginger
3 Tbsp thinly sliced green onions
Combine 1 tsp cornstarch, 1 Tbsp soy sauce, and the next 4 ingredients (through hot pepper sauce) in a small bowl; stir with a whisk.
Comine remaining 2 3/4 tsp cornstarch, remaining 1 Tbsp soy sauce and chicken in a medium bowl; toss well to coat.
Heat a large nonstick skillet over medium-high heat. Add cashews to pan; cook 3 minutes or until lightly toasted, stirring frequently. Remove from pan.
Add oil to pan, swirling to coat. Ad chicken mixture to pan; saute 2 minutes or until lightly browned. Remove chicken from pan; place in a bowl. Add bell pepper to pan; saute 2 minutes, stirring occasionally. Add garlic and ginger; cook 30 seconds. Add chicken and cornstarch mixture to pan; cook 1 minute or until sauce is slightly thick. Sprinkle with cashews and green onions. Yield: 4 servings (one cup/serving).
Fat: 16 grams
Protein: 30 grams
Carb 13.5 grams
Fiber 2 grams
Serve with Rice--after preparing rice, add 2 Tbsp chopped water chestnuts, 1/2 tsp crushed red pepper, 1/4 tsp salt, and 1/4 tsp pepper. Top with the stir fry and enjoy!!!
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