I was very happily surprised when A gave me these
Marc by Marc Jacobs Sleeping Mouse Slippers for Valentine's Day because I've been wanting them but couldn't justify spending so much on a pair of slippers. I'm very touched and love how cute they are. They're also super warm and comfy of course. He also crossed a few more things off my wish list - cute fox ring holders and a handy key stand for my iPhone that also has an app that lets you take photos with the clap of your hands. :)
A and I have decided to stay in and cook together this Valentine's Day. If you're doing the same, here's an easy but delicious recipe for curry chicken and broccoli:
BRIETTA'S CURRY CHICKEN RECIPE |
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Ingredients: |
1 tablespoon cornstarch |
2 teaspoons curry powder |
1/8 teaspoon crushed red pepper flakes |
1 cup reduced-sodium chicken broth |
1 tablespoon reduced-sodium soy sauce |
1 pound boneless skinless chicken breasts, cut into cubes |
2 teaspoons canola oil, divided |
1 cup sliced fresh carrots |
2 garlic cloves, minced |
3 cups fresh broccoli florets |
4 green onions, thinly sliced |
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Directions: |
1. In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. |
2. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in 1 teaspoon oil for 5-6 minutes or until no longer pink. remove an dkeep warm. |
3. In the same pan, stir-fry carrots and garlic in remaining oil for 1 minute. Add broccoli; cook for 2 minutes. Add onions; cook 1-2 minutes longer. |
4. Stir broth mixture ad stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through. |
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Serves 4. |
Nutrition per serving: |
194 calories |
5g fat (1g saturated) |
63 mg cholesterol |
389 mg sodium |
10 g carbohydrate |
3 g fiber |
26 g protein |
Leaving you with the fortune cookie quote, "If you think you can do a thing or think you can't do a thing, you're right."
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