Total weight loss: 7.2 pounds
Weight Loss Remaining: 42.8 pounds
For Christmas I got the "Cook This, Not That" book, and there are so many simple recipes that I have been dying to make! Last night, I decided to try and make the Chili-Mango Chicken, because I happened to have all of the ingredients needed.
I began by cutting up a pound of boneless, skinless chicken thighs (with all the extra fat removed), and adding 1 tsp sesame oil, 1 tbsp low sodium soy sauce, and 1 tbsp corn starch. I never used corn starch in my life and was a little scared, but Walter said it is just to thicken the stir fry sauce. If i remember correctly, the tbsp only had 30 calories. While the chicken was marinating for 10 minutes, I added a tsp of canola oil to a pan, and threw in 1 diced red onion and some ground ginger. Once the onion was translucent, in went 2 cups of snap peas.
After cooking on high for a minute or 2, i added in the chicken. You are supposed to leave the pan on high the whole time and cook each addition to the pan for 1-2 minutes, but i left the chicken in for awhile because I wanted to make sure it cooked through. This made my snap peas mushy. Boo.
Finally, I added in a diced mango, and 1 tbsp of chili garlic sauce, and cooked for another few minutes. This chili sauce is SPICY!!! Walter and I have recently started liking spicy foods in the past few months, but my tolerance for them is still low.
Other than the high-ish sodium count, this isn't too bad.
Here is the finished product! It was definitely mushier then i would have liked because I cooked it for too long, and kept reheating it waiting for my rice to finish, but it was very good! I might make it again later in the week when my other mangoes ripen!
I had about a cup of this with 2/3 cup of wild rice from Trader Joes. All in all, a great meal!