February
Heart
Health
Ah, February - the month of love! Throughout this month we are going to be focusing on heart health and what loving your body looks like!
Starting February 1st we will have another new doctor at Experience Chiropractic and we have a feeling you will LOVE her just as much as we do. Dr. Melissa Rowan is full of fun and has a passion to help others - make an appointment in our Wayne office today to meet our newest member of the Experience Family.
Dr. Melissa Rowan
Monday
9 AM - 1 PM
3 PM - 7 PM
Tuesday
11 AM - 1 PM
3 PM - 6 PM
Wednesday
9 AM - 1 PM
3 PM - 7 PM
Thursday
11 AM - 1 PM
3 PM - 6 PM
Friday
9 AM - 1 PM
3 PM - 7 PM
Whether the infamous Puxatony Phil sees his shadow or not we are going to be going full Bill Murray and offering a Groundhog Day Special - February 2nd we are inviting all former and current patients to "re-live" their first exam to check back on your overall wellbeing. You will be able to utilize the new patient exam pricing of $40 which will be donated to our chosen charity of Andy's Angel's.
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5 tablespoons cornstarch, divided
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2 tablespoons reduced-sodium soy sauce, divided
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2 tablespoons Chinese rice wine or dry sherry, divided
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1 large egg white
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1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
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¾ cup water
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2 tablespoons hoisin sauce
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1 tablespoon rice vinegar
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3 tablespoons canola oil
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2 scallions, sliced
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2 cloves garlic, minced
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4 cups snow peas
Ingrediantes
Instructions:
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Combine 4 tablespoons cornstarch, 1 tablespoon each soy sauce and rice wine (or sherry) and egg white in a bowl. Add chicken and stir to coat.
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Combine the remaining 1 tablespoon each cornstarch, soy sauce and rice wine (or sherry), water, hoisin and rice vinegar in a small bowl. Set aside.
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Heat 2 tablespoons oil in a wok or large cast-iron skillet over high heat. Add the chicken; cook without turning, breaking up stuck-together pieces, until golden on the bottom, 2 minutes. Stir; continue cooking until golden on all sides, 1 to 2 minutes more. Transfer to a plate.
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Add the remaining 1 tablespoon oil, scallions and garlic. Cook, stirring, until fragrant, about 15 seconds. Add peas; cook, stirring often, until bright green, 2 to 3 minutes. Add the reserved sauce mixture; cook, stirring, until thick, about 1 minute. Return the chicken to the pan; cook, stirring, until heated through, about 1 minute more.