This week is going pretty good so far. I made it back to the gym on Monday. It felt good to back into it. I took a walk with hubby and my parents' dog yesterday so got in a little bit of activity. I'm hitting the gym again today so feeling good all in all. I'm starting my C25k plan next week. I wanted to download a couple pod casts that tells you when to walk and run so I don't have to keep staring at the clock. That would drive me crazy and I think that's one of the reasons I had such a hard time the first time I attempted the C25k program. The other reason being, of course, that I was 30 lbs heavier. Hoping it's not quite as difficult this go 'round.
3 tbsp reduced sodium soy sauce
4 tsp honey
4 tsp red wine vinegar
1/2 tsp cornstarch
1/2 tsp curry powder
1/4 tsp hot sauce
Dash ground allspice
1 tbsp cooking oil
1 lb boneless skinless chicken breast, cut into bite-size strips
1 small red sweet pepper, sliced thin strips
2 medium green onions, bias-sliced
2 nectarines, cut into 1/2 inch slices
2 c hot rice or couscous
- For sauce, in small bowl, stir together soy sauce, honey, vinegar, cornstarch, curry, hot sauce and allspice. Set aside.
- Pour oil into large wok or skillet. Heat over medium-high heat. Add chicken, sweet pepper and green onion. Cook and stir for 3 to 4 minutes until chicken is no longer pink. Push chicken mixture from center. Stir sauce; add to center of wok/skillet. Cook and stir until thickened and bubbly.
- Add nectarine slices to chicken mixture. Cook and stir for 1 to 2 minutes or until heated through. Serve over hot rice or couscous.
319 cal, 6 g fat, 66 mg cholesterol, 501 mg sodium, 35 g carb, 3 g fiber, 31 g protein