Day 8 ~ Don’t Sit … Create !!


Enjoying being Creative !

Enjoying being Creative !

Hello Everyone,

If you’re wondering about that title, here’s what it’s all about.

Whenever you find yourself feeling low on energy, sitting around, or spaced out with low energy……

Create !

Be creative in moving, stretching, making a new ED recipe !

It is this very creativity that brings energy, along with adding fun to our day…even our Life.

So…..

Don’t sit ….

Create !!

P.S.

Here’s creation today after enjoying a Dax workout day.

Mouth watering Lemon Chicken !

Mouth watering Lemon Chicken !

Lemon Chicken 

Ingredients:

  1. 1 lemon
  2. 1/2 cup reduced-sodium chicken broth
  3. 3 tablespoons reduced-sodium soy sauce
  4. 2 teaspoons cornstarch
  5. 1 tablespoon canola oil
  6. 1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
  7. 10 ounces mushrooms, halved or quartered
  8. 1 cup diagonally sliced carrots (1/4 inch thick)
  9. 2 cups snow peas (6 ounces), stems and strings removed
  10. 1 bunch scallions, cut into 1-inch pieces, white and green parts divided
  11. 1 tablespoon chopped garlic
  12. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
  13. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

Steps:

  1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.
  2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

 

 

 


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