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Citrus Ginger Chicken

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I made a mistake.  Well.. I guess it wasn’t an entirely horrible mistake.  Let me explain.  My fireman made a trip to the store for me when I had a particularly busy week.  I make it super easy on him when he runs these types of errands for me.  With a detailed grocery list in hand, in the perfect order of the aisles of the specific store he is visiting, he makes his way through the store- picking up the phone to dial my number about every three items.  I can’t blame him.. he wants to be sure he is getting the right thing- and in fear that he will get the wrong thing.. means a waste of money and wrath of Amber.  Ok, the last thing was a joke- and if you know me personally- you are laughing out loud right now.. maybe..

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At work, my phone rings for the eleventh time.. ‘Yes, Jordan.‘  (I don’t question at this point- making a statement, that YES, you are getting the right thing if it is written exactly as my list explains.)

Jordan: You need ginger.. you have it listed with the zucchini.
Me: Ya.. thats because (at this store) it is in the bin next to the zucchini.
Me: Jor..
Jordan: So, what does it look like?
Me: ..a root..
JordanOh..ok, how much do you need?
Me: Not that much at all.  Just one piece is fine.
JordanOk, got it.  Thanks- I’ll call back if I need anything else.. 

                                                           (Make note that the produce section is at the start of my grocery list.)

I came home to this HUNK of ginger.  I really just needed like 1/18 of this amount.  I couldn’t help but giggle and both Jordan and myself- I got impatient with my sweet husband trying to do the right thing- but how the heck does he know what ginger looks like or how much I need?

So.. we had ginger for dinner.  Not really, but it did pair nicely with the citrus in my Asian inspired dish.  This meal was easy peasy- you can definitly replace the raw chicken breast with already prepared rottisserie chicken, adding it in after the sauce has thickened. Either way you make it, 30 minutes start to finish.

Next time I think I’ll just have my fireman get the jarred ginger, there is typically only one size to that.  No questions asked.  Now I just need to figure out how to use the rest of this ginger root..

Citrus Ginger Chicken


1/2 cup organic fat free lower sodium chicken broth
1/4 cup thawed orange juice concentrate, undiluted
2 tablespoons rice vinegar
1/4 cup low-sodium soy sauce
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 tablespoon toasted sesame oil
1 (16-ounce) package fresh stir-fry vegetables (not frozen)
3/4 pound skinned, boned chicken breasts, cut into thin strips
1 cup diagonally sliced green onions
1/4 cup chopped unsalted, dry-roasted cashews

Combine all sauce ingredients (first 12 ingredients) in a small bowl; stir well with a whisk. Set aside.

Heat oil in a large nonstick skillet or wok over medium-high heat. Add vegetables; stir-fry 2 minutes. Add chicken and green onions; stir-fry 3 minutes or until chicken is done. Add broth mixture; cook 3 minute or until thick, stirring constantly.

Suggest serving with rice noodles or steamed basmati rice.  Sprinkle with cashews.

Nutrition Information
Serves 6 (1 cup chicken mixture each)
Calories: 224
Fat: 9 g
Carbohydrate: 14.8 g
Fiber: 2.3 g
Protein: 19.5 g


  1. robinplotkin says:

    Amber-very cute! Poor Jordan! That's what happens when you are married to a foodie!

  2. Too funny-Love it! Your dish looked like it turned out great :)

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