Christmas detox

A bowl of caramels.

Boxes of chocolates.

A giant tin of popcorn.

Plates upon plates upon plates of Christmas cookies.

This what my workplace break room has been like for well over a week now.  Sure I love sweets as much as anyone, but there gets to be a point where you've...just...had...enough.

This recipe is for such an occasion- when you *don't* want a spike-then-crash from sugar.

Honey Cashew Chicken adapted from Cooking Light, May 2012
Ingredients
2 cups instant brown rice
1 pound boneless chicken breast halves, cut into 1" strips
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sesame oil (or canola oil)
2 cups chopped fresh broccoli (frozen would work in a pinch)
1 cup frozen shelled edamame
1/4 teaspoon jarred garlic
1 medium yellow onion, chopped
1 bell pepper, chopped
1/2 cup dry-roasted unsalted cashews
1 tablespoon rice vinegar
2 tablespoons honey
2 tablespoons low sodium soy sauce
1.5 tablespoons sriracha hot sauce


1. Cook rice according to package directions.

2. Combine cornstarch, salt, and pepper in a large resealable bag.  Add chicken and shake to coat.

3. Heat a large skillet over medium-high heat. Add oil. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.  Makes 5 servings.

Per serving: 330 calories, 32 g carbs, 10 g fat, 28 g protein, 9 g fiber

Mmm...veggies and protein and fiber...