For the first weekend in months rain is not in the forecast. So what’s our plan? Spend as much time outdoors as possible. My husband and child are happiest frolicking outdoors, so naturally, that’s where I’m happiest, too. A couple months ago, in the middle of a long, rainy weekend, I learned about a 3.5 mile hike with waterfalls and wildflowers about two hours from our house.
We had to go.
Octavian is, quite literally, obsessed with waterfalls. Small waterfalls, big waterfalls, it doesn’t really matter; they all make him a very happy little boy.
You guys, I can’t begin to describe how badly my soul needs this little family hike with (fingers-crossed) some sunshine and lovely little flowers for my eyes to feast on. I need nature. I need to get out of the suburbs. I need to hear some birds.
So, tell me, what are your plans this weekend? Any beautiful hikes near you?
As for food we’ll be eating this 20 Minute Cashew Chicken for dinner. This mama needs a break from the kitchen and this fabulous dish takes just 20 minutes. Plus, cashews. Cashews are my fav so naturally…
20 Minute Cashew Chicken
Prep Time: 10 minutes / Cook Time: 10-15 minutes
Total Time: 20-25 minutes
Yield: 4 servings
Type: Quick + Easy, Chicken, Main Dish
FOR THE CHICKEN
1 pound chicken breasts, cut into small cubes
1/3 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon cayenne powder
1-2 tablespoons oil
FOR THE SAUCE
1/3 cup low sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1/2 teaspoon sesame oil
3 cloves garlic, minced
2 tablespoons hoisin sauce
2 red bell peppers, seeded and diced
1 cup unsalted raw cashews
Chopped green onion, for serving
Sesame seeds, for garnish
To a large ziplock bag add cubed chicken, cornstarch, salt + pepper and cayenne powder (if desired). Toss to coat.
In a medium mixing bowl whisk together all the ingredients for the sauce. Set aside.
Heat a large skillet or wok over medium high heat. Add cashews and sauté until golden brown (do not burn!). Remove cashews from the skillet and set aside.
Return skillet to heat and add oil. Add chicken to the skillet and sauté for approximately 4-5 minutes or until chicken just starts to brown on the outside. Unless you are using a non-stick skillet, your chicken may stick to the bottom of the skillet- that’s OK, just scrape the bits off the bottom of the skillet. Once chicken is browned add the sauce to the chicken and stir frequently, scraping the bottom of the skillet, if needed.
Add the chopped red bell pepper to the chicken and mix well. Cook for an additional 3-4 minutes, stirring frequently.
Remove skillet from heat and stir in cashews. Garnish with green onions and sesame seeds, if desired. Serve immediately (leftovers are delicious, too).