I woke up this morning and made the decision not to go back to bed after the oldest got on the bus. For you that doesn't know I wake up at 5.30 cause my oldest gets on the bus at 6.30 then I go back to bed cause the youngest one, will leave at 8.10. I was glad that I made a wise choice, cause I got to empty the dishwasher, did laundry, folded clothes and put them away, filled some paper for a Dr. appointment for tomorrow. After that I finished some new jewelry including this purple hand crochet bracelet. I went grocery shopping and made my dinner ahead of time, recipe is listed below. I made pasta for the kids, I made enough that I do not have to cook for tomorrow evening, I even made it to Zumba and treated myself to half of a cupcake. I am proud of myself today I feel like I am SUPER WOMAN. Now I am tired, and I am going to bed . ...... Goodnight world.
1 cup water
3 Tbsp. fish sauce
2 tsp. Asian chili-garlic sauce
3 boneless, skinless chicken breasts
5 Tbsp. cream of coconut
5 Tbsp. juice from 3 limes
1/2 head Napa cabbage, halved, cored, and shredded
1/3 cup chopped fresh cilantro
1 mango, pitted, peeled, and sliced thin
1/2 cup cashews, toasted and chopped
Bring water, 1 Tbsp. fish sauce, and 1 tsp. chili-garlic sauce to boil in large skillet. Add chicken and simmer, covered over medium-low heat until chicken registers 160 degrees, 10 to 15 minutes, flipping chicken halfway through. Transfer chicken to plate and shred into bite-sized pieces.
Whisk cream of coconut, lime juice, remaining fish sauce, and remaining chili-garlic sauce in large bowl.
Toss chicken with 3 Tbsp. dressing in second bowl. Add cabbage, cilantro, and mango to bowl with remaining dressing and toss to combine. Transfer slaw to platter, top with chicken, and sprinkle with cashews. Serve.
