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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Chicken Broccoli and Mushroom Stir Fry

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Chicken Broccoli and Mushroom Stir Fry
The sauce in this broccoli chicken stir fry is perfectly “saucy,” making it ideal for serving over hot and fluffy white rice. It’s much healthier than takeout and you can use the best and even organic ingredients.
You’ll feel good about serving this to your family because it’s loaded with broccoli and made with real chicken breast rather than the “mystery chicken” in takeout.
I hope you’re inspired to make this easy and tasty dinner!
Ingredients for Chicken Broccoli Stir Fry:
  • 1 lb boneless skinless chicken breast, cut into 3/4″ pieces
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth/stock
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/2 Tbsp fresh ginger, peeled and grated (*see note)
  • 2 medium garlic cloves, grated
  • 2 tsp sesame oil, optional but recommended
  • 2 Tbsp cooking oil (I used extra light olive oil), divided
  • 1 1/4 lb broccoli (about 6 cups broccoli florets)
  • 1 small onion, sliced
  • 3/4 lb (12 oz) white button mushrooms, sliced

*note: it’s easiest to peel ginger using the edge of a tea spoon; try it!!

How to Make Broccoli and Chicken Stir Fry:
1. Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl – you’ll use it for the sauce)

2. To make the sauce: in the bowl with remaining flour used for coating chicken, add 1 cup chicken stock, 1/4 cup honey, 1/4 cup soy sauce, 1/2 Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.
3. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.
4. Add another 1 Tbsp of oil to the same pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
5. Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.
Chicken Broccoli and Mushroom Stir Fry
Prep Time: 15 minutes 
Cook Time: 15 minutes 
Total Time: 30 minutes
The sauce in this stir fry is perfectly "saucy," making it ideal for serving over hot and fluffy white rice. It's much healthier than takeout and you can use the best and even organic ingredients. You'll feel good about serving this to your family because it's loaded with broccoli and made with real chicken breast.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $10-$12
Servings: 4 to 6 as a side

Ingredients
  • 1 lb boneless skinless chicken breast cut into 3/4" pieces
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth/stock
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/2 Tbsp fresh ginger peeled and grated (*see note)
  • 2 medium garlic cloves grated
  • 2 tsp sesame oil optional but recommended
  • 2 Tbsp cooking oil I used extra light olive oil, divided
  • 1 1/4 lb broccoli about 6 cups broccoli florets
  • 1 small onion sliced
  • 3/4 lb 12 oz white button mushrooms, sliced
Instructions
  1. Trim chicken breast of any excess fat and pat dry with paper towels. In a medium bowl, toss chicken breast with 1/4 cup flour until evenly coated. Remove chicken to a plate (leave remaining flour in the bowl - you'll use it for the sauce)
  2. To make the sauce: in the bowl with remaining flour used to coat the chicken, add 1 cup chicken stock, 1/4 cup honey, 1/4 cup soy sauce, 1/2 Tbsp grated ginger, 2 cloves grated garlic and 2 tsp sesame oil (if using) and stir until smooth. Set aside.
  3. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp olive oil. Once oil is hot, add chicken pieces and spread out evenly. Let chicken sit for a minute before stirring, then stir fry 5 minutes or until browned. Remove chicken from the pan and set aside.
  4. Add another 1 Tbsp of oil to the same pan. Once oil is hot, add small broccoli florets, onions and sliced mushrooms to the pan and stir-fry 4 minutes, or until mushrooms are softened and broccoli is crisp-tender.
  5. Stir the sauce again then pour it your hot vegetables. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds or until heated through. Season to taste with salt if needed and serve over hot rice.
Recipe Notes
*it's easiest to peel ginger using the edge of a tea spoon; try it!!



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