{"id":13447,"date":"2010-06-24T22:16:51","date_gmt":"2010-06-25T02:16:51","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13447"},"modified":"2010-06-24T22:54:16","modified_gmt":"2010-06-25T02:54:16","slug":"chicken-with-ginger-apricot-sauce%e3%83%81%e3%82%ad%e3%83%b3%e3%81%ae%e3%82%bd%e3%83%86%e3%83%bc%e3%80%81%e7%94%9f%e5%a7%9c%e3%82%a2%e3%83%97%e3%83%aa%e3%82%b3%e3%83%83%e3%83%88%e3%82%bd%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13447&lang=en","title":{"rendered":"Chicken with Ginger Apricot Sauce
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Chicken with Apricot Ginger Sauce<\/strong>
\nDinner June 21, 2010<\/em><\/p>\n

I like to shop at the discount store Aldi. The quality is usually very good, and the price is wonderful. However, there are certain things that I often need but they don’t carry. One of such items was chicken. When I needed to buy chicken, I would go to another grocery store to do all the grocery shopping for the week even though I knew I would pay a lot more; I just did not want to go to two different stores to get the grocery shopping done. A few weeks ago when I found chicken breast at Aldi, I was so happy and excited to try it. I sauteed it for dinner this week. I’m very happy with the quality of the meat. It was very tender and juicy. I served this sauteed chicken breast with ginger apricot sauce. Once the chicken was taken out of the pan, deglaze with white wine and reduce the wine. Add chicken base, water, soy sauce, ginger, apricot preserve, mirin, sugar, and black pepper. Thicken with corn starch.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Chicken with Apricot Ginger Sauce Dinner June 21, 2010 I like to shop at the discount store Aldi. The quality is usually very good, and the price is wonderful. However, there are certain things that I often need but they don’t carry. One of such items was chicken. When I needed to buy chicken, I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3],"tags":[],"class_list":["post-13447","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13447","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13447"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13447\/revisions"}],"predecessor-version":[{"id":13497,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13447\/revisions\/13497"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}