{"id":784,"date":"2008-11-28T18:56:23","date_gmt":"2008-11-28T22:56:23","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=784"},"modified":"2008-11-28T19:29:44","modified_gmt":"2008-11-28T23:29:44","slug":"chicken-with-ginger-orange-sauce%e9%b6%8f%e8%82%89%e3%82%bd%e3%83%86%e3%83%bc%e3%81%a8%e7%94%9f%e5%a7%9c%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e3%82%bd%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=784&lang=en","title":{"rendered":"Chicken with Ginger Orange Sauce
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Chicken with Ginger Orange Sauce<\/strong>
\nDinner November 22, 2008<\/em><\/p>\n

The idea for this dish came from the deli section of Byerly’s. Terry and I go to this grocery store once in a while mostly for a quick dinner. Terry usually likes their meat loaf and mashed potato dinner plate, and I usually get a sushi package. Too predictable? Anyway, the other night Terry and I were there browsing their deli section, and I found a pork dish, called Ginger Orange Pork Chops. They looked great, and I liked the combination of orange and ginger. A few days later I decided to use chicken breast for our meal, and made my own version of ginger orange sauce. I didn’t want the sauce too sweet or too sour, and I only used orange zest and not the juice.<\/p>\n

Ginger Orange Sauce: chicken broth, soy sauce, brown sugar, honey, orange zest, ginger, hoison sauce, hot sauce, salt, pepper<\/p>\n

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————<\/p>\n

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Will Smith\uff08\u30a6\u30a4\u30eb\u30fb\u30b9\u30df\u30b9\uff09\u304c\u4e3b\u6f14\u3002<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Chicken with Ginger Orange Sauce Dinner November 22, 2008 The idea for this dish came from the deli section of Byerly’s. Terry and I go to this grocery store once in a while mostly for a quick dinner. Terry usually likes their meat loaf and mashed potato dinner plate, and I usually get a sushi […]<\/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-784","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\/784","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=784"}],"version-history":[{"count":13,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/784\/revisions"}],"predecessor-version":[{"id":891,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/784\/revisions\/891"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}