It’s Monday morning and I’m up before the kiddos. It is SO nice to have my coffee in quiet and start my week off on the right foot!
We had the best weekend full of relaxation and good food and I needed it. On Friday morning last week it was only 9:30AM when one fell down the stairs (he’s A-OK), the other took off her diaper and pooped right on the floor, then we left her sneaker at the grocery store. It was one of those days and I was counting down the minutes till the weekend arrived and Dave was home to help me.
We kicked things off Friday night with this great recipe. It was pretty easy- I only wish I doubled the recipe for left overs. While it’s definitely not a 1 pot meal, it was worth the little effort to make something healthy and give us change of pace. My baby liked it. My picky toddler wouldn’t make eye contact with it (to be expected). Here’s what you need:
- 1 lb boneless skinless chicken breasts, cubed
- 1.5 Tbsp vegetable oil, divided
- 2 cups of mushrooms, sliced
- 2 cups of snowpeas
- 1 tsp minced garlic
- 1/3 cup of water
- 1/3 cup of low sodium soy sauce
- 4 Tbsp honey
- 2 tsp constarch
- salt and pepper to taste
- 4 cups cooked rice
- Cook your vegetables on a pan with 1 Tbsp of vegetable oil till they’re tender
- Transfer to a bowl and cover
- Add cubed chicken to the pan and brown making sure it’s cooked all the way through (165 degrees)
- Add garlic and let it cook for 30 seconds
- Add vegetables back to the pan and heat through
- While veggies and chicken are cooking mix the following:
- Soy sauce, honey, and water in one
- Cornstarch and 1 tablespoon of water in the other
- Pour soy sauce mixture over pan and let it simmer for 30 seconds
- Add the cornstarch mixture and bring to a boil for 1 minute until the sauce thickens
- Serve over rice and enjoy!
My little ones even cooperated and let me whip this up in peace. Cam enjoyed taking the raw snow peas and finding the seeds inside while Elena tried every shoe and mitten on that she could find.
Let me know if you try it!