During Monday night's football game between the New England Patriots and the Kansas City Chiefs (which the Chiefs won in a drubbing, 41-14), Chiefs safety Husain Abdullah intercepted Tom Brady and took the ball to the end zone for a touchdown.
After scoring, Abdullan prostrated himself on the turf in a thankful prayer. The referee threw a flag and penalized Kansas City for unsportsmanlike conduct.
Easy enough for a weeknight meal even though it tastes like a fancy Saturday night dish!
1 cup fresh snow peas
2 tsp cornstarch
1/2 tsp salt
1/4 tsp pepper
3/4 cup milk
3/4 pound boneless skinless chicken breasts, cut into thin strips
3 tsp canola oil, divided
1/2 pound sliced baby portobello mushrooms
1 tsp minced fresh gingerroot
2 cups hot cooked brown rice
1/4 cup minced fresh parsley
Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside. In a small bowl, combine cornstarch, salt, pepper and milk until smooth; set aside.
In a wok (or large saucepan) coated with cooking spray, stir-fry chicken in 1 tsp hot oil for 5 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 minutes. Add snow peas; stir-fry 2 minutes longer.
Stir cornstarch mixture and add to the pan. Return chicken to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with hot cooked rice. Sprinkle with parsley.