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kung pao chicken and a new leg workout

Posted Sep 07 2011 11:48am



Oh my god, my legs are killing me. Today was Day One of Week Three for Jamie Eason's 12 Week Trainer and I am definitely going to feel it for a while. 
Leg Extensions   Leg Extensions 3 sets of 10 reps Wide Stance Barbell Squat   Wide Stance Barbell Squat 3 sets of 10 reps Walking Barbell Lunge   Walking Barbell Lunge 3 sets of 10 reps Single-Leg Barbell Deadlift   Single-Leg Barbell Deadlift 3 sets of 10 reps Lying Leg Curls   Lying Leg Curls 3 sets of 10 reps Seated Calf Raise   Seated Calf Raise 3 sets of 10 reps Standing Calf Raises   Standing Calf Raises 3 sets of 10 reps


Also, yesterday the Fatkid complained I haven't been trying new recipes, so I did. And it was so spicy (to him because he's a baby) that he drank 1/2 a gallon of milk with dinner...oops! But I loved it and the spice is easily adjustable. I adapted this recipe for Kung Pao Chicken from the August/September issue of Clean Eating  because I didn't want to buy the obscure ingredients. It was super easy and I have enough for two leftover meals. I used 8 chiles which was the perfect about of spice for me but it was definitely up there. I would maybe start out with 4 if you're not sure or even 2 if you are not big on spicy foods. 

Ingredients:1 cup brown riceChicken:12 oz of boneless skinless chicken, diced1 tbsp low sodium soy sauce1 tsp Japanese rice wine.Sauce:2 tbsp low sodium soy sauce2 tbsp water1tsp agave nectar1/4 cup balsamic vinegar1/2 cup low sodium chicken broth1 tsp toasted sesame oilAdditional:1 tbsp toasted sesame oil6-10 dried red chilis, cut half and seeded - I used 8 chile de arbol**Make sure you wear gloves while handling chiles or be very, very careful and immediately wash your hands to get the oil off. I did this and a few of my fingers still burned a little for about an hour.1 large red bell pepper, diced1/2 large onion, diced6 cloves of garlic, sliced thin1 inch of ginger peeled and sliced thinDirections:Put on rice to cook.Soak chicken in soy sauce and rice vinegar. Mix together sauce and set aside.Pour sesame oil into a pan and heat up chiles for about 2 minutes.Pour in chicken and spread around the pan to cook evenly for 2 minutes.Mix in remaining ingredients and cook until chicken is done and veggies are at desired texture. Pour in sauce and reduce for about a minute.Serve over rice. 
Nutrients from  Clean Eating  for 3/4 cup cooked rice and  1 cup of chicken mixture:Calories: 410Fat: 9gCarbs: 51g - just reduce the rice to get this lower which is what I did.Sugars: 6gProtein: 27gHappy Wednesday!!


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