Oh my god, my legs are killing me. Today was Day One of Week Three for Jamie Eason’s 12 Week Trainer and I am definitely going to feel it for a while.
Also, yesterday the Fatkid complained I haven’t been trying new recipes, so I did. And it was so spicy (to him because he’s a baby) that he drank 1/2 a gallon of milk with dinner…oops! But I loved it and the spice is easily adjustable. I adapted this recipe for Kung Pao Chicken from the August/September issue of Clean Eating because I didn’t want to buy the obscure ingredients. It was super easy and I have enough for two leftover meals. I used 8 chiles which was the perfect about of spice for me but it was definitely up there. I would maybe start out with 4 if you’re not sure or even 2 if you are not big on spicy foods.
1 cup brown rice
12 oz of boneless skinless chicken, diced
1 tbsp low sodium soy sauce
1 tsp Japanese rice wine.
2 tbsp low sodium soy sauce
2 tbsp water
1tsp agave nectar
1/4 cup balsamic vinegar
1/2 cup low sodium chicken broth
1 tsp toasted sesame oil
1 tbsp toasted sesame oil
6-10 dried red chilis, cut half and seeded – I used 8 chile de arbol
**Make sure you wear gloves while handling chiles or be very, very careful and immediately wash your hands to get the oil off. I did this and a few of my fingers still burned a little for about an hour.
1 large red bell pepper, diced
1/2 large onion, diced
6 cloves of garlic, sliced thin
1 inch of ginger peeled and sliced thin
Put on rice to cook.
Soak chicken in soy sauce and rice vinegar.
Mix together sauce and set aside.
Pour sesame oil into a pan and heat up chiles for about 2 minutes.
Pour in chicken and spread around the pan to cook evenly for 2 minutes.
Mix in remaining ingredients and cook until chicken is done and veggies are at desired texture.
Pour in sauce and reduce for about a minute.
Serve over rice.
Nutrients from Clean Eating for 3/4 cup cooked rice and 1 cup of chicken mixture:
Carbs: 51g – just reduce the rice to get this lower which is what I did.