The best part of early AM workouts…
Definitely the sunrise.
Okay, maybe it’s the awesome workout that starts your day off right, but this is a close second.
It sure beats the bad part of waking up at 5:30am, which is crashing before my work day ends!
On to dinner…stir fry as always been one of my go to meals, for as along as I can remember cooking meals. A bag of frozen veggies and some shrimp from Trader Joe’s were the original version of this ever evolving meal. Just when you think things couldn’t get easier than that, I discovered this recipe for Crockpot Cashew Chicken.
We are always big fans of Chinese in this house, so I figured it would be an easy recipe to make for Monday’s dinner after a freezing day and tennis lessons!
This recipe tastes just like stir fry…but made in your crockpot. GENIUS!!!
Just an FYI! The Leftovers are a great post workout recovery meal! Yuummm!
Crockpot Cashew Chicken
Adapted from Sally Cooks
2 pounds skinless, boneless chicken breasts, cut into cubes
1-2 cups frozen broccoli, cut into bite-size pieces
1 package of frozen stir fry veggies (I used mushrooms, peapods and onions)
1/2 cup cashews, unsalted
1 tablespoon olive oil
1/2 cup soy sauce
4 tablespoons rice wine vinegar
3 tablespoons ketchup
1 tablespoon brown sugar
1 garlic clove, minced
1 tablespoon ginger paste
1/4 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup low sodium chicken broth
Layer chicken, cashews and vegetables in the crockpot, sprayed with cooking spray.
Combine the remaining ingredients and mix well. Pour over the chicken in crockpot and stir well.
Cook for 2-4 hours on high or 4-8 hours on low.