Did you know that grumpiness and breezy evening make for a perfect run?!?
The perfect run almost didn’t happen tonight. I came home, snacked the whole afternoon including indulging in some ice coffee (I usually can’t run after having coffee), and pretty much “argued” with Kiki which made us both very grumpy when the chef walked in. She was getting into EVERYTHING. I couldn’t keep up with her messes and troubles, so when the chef walked in, I promptly handed her to him and said “Adios”.
I needed to get out of the house, breath some fresh air, clear my head and release the tension that has been building up from the day. It turns out this evening’s run was my personal best since Kiki was born. It was one of those runs where I could have just continued running…I have gone back to the Galloway method and it’s really helping me ease into it. It wasn’t a fast run, but it was mentally easy and it really made me feel good…relaxed. I know the chef was happy to see me relaxed.
Not only did I end up having a good run, but I had a fantastic night of sleep 6h52m (according to my Sleep Cycle) which is the perfect amount of sleep for me. As my assistant said yesterday, running is definitely cheaper than therapy and it does wonders for you 🙂 It sure did for me.
When I came home after my glorious run – this beauty was waiting for me.
I keep saying “oh this is my favorite meal” a little too often, but this really is. I mean cashew chicken on the bed of jasmine rice – total goodness. I simply adore jasmine rice. I could eat my weight in jasmine rice daily. The stickiness, slight sweetness and hint of coconut makes it so delightful.
This recipe needs to be filed under easy, quick-to-prepare, flavorful dish!
I think my favorite part, that is except the jasmine rice, are the crunchy and salty cashews. They should really be chopped up, but I much prefer them whole.
1 cup rice, cooked
1 tsp peanut oil
1 tbsp peeled and minced ginger
3 cloves garlic, minced
1 1/4 lbs chicken, in bitesized pieces
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/4 cup hoisin sauce
1 tbsp lime juice
1 tsp finely grated lime zest
1 cup cashew pieces
Heat oil over medium-high heat. Add ginger and garlic and cook, stirring, one minute.Add chicken and cook until browned on all sides, about 5 minutes.Add salt and pepper and stir. Add broth, hoisin, and lime, stir and bring to simmer. Partially cover the man and simmer until chicken is cooked through and sauce slightly thickens, about 8-10 minutes. Serve chicken over rice and top with cashews.cashew chicken with jasmine rice, running