Hurricane Irene

The threat of the storm canceled our weekend plans so we suddenly had a wide open evening as a family! It turned out to be a real treat. After an incredible dinner (we tried another Clean Eating Recipe- from the July issue- for Ginger Soy Chicken and Edamame Stir-Fry) we played together as a family. First we painted with acrylics and then we played (or tried to) Chutes and Ladders with the little man.

Here is the recipe for the stir-fry. We served it over Basmati rice with a small salad.

1 cup free chicken stock
1/4 cup soy sauce
3 tbsp almond butter
2 tsp grated fresh ginger
2 tsp honey
2 tsp dry mustard
2 tbsp safflower oil, divided (we used sesame seed oil)
2 lbs chicken breast, cut into 1 inch pieces
6 garlic cloves, minced
2 medium red bell pepper (we used 1 red and 1 yellow)
1 1/3 cup raw cashews
2 cups frozen shelled edamame, thawed
4 green onions, optional

1. In a medium bowl, whisk broth with soy sauce, almond butter, ginger, honey and dry mustard. Set aside.

2. In a large nonstick wok or skillet heat 1 tbsp oil on medium-high heat. Add chicken and garlic and cook until chicken is browned and cooked through, about 6 minutes. Transfer to a bowl; heat remaining 1 tbsp oil in wok. Add pepper, cashews and edamame and cook for 5 minutes.
Return chicken to wok. Add onions (optional) and sauce. Bring to a boil, then reduce heat to medium-low and cook until sauce thickens, about 3 minutes.

Serve, eat and enjoy.

I almost forgot a picture! This was when we were cleaning up!