One half cup chicken broth
One quarter cup soy sauce
2 Tbsp. sugar
One half cup water
2 tsp. vegetable oil
1 Tbsp fresh ginger, grated
6 boneless chicken breasts
In a saucepan, heat chicken broth, soy sauce, sugar, and water until boiling. Reduce heat to low and simmer. Meanwhile, in a skillet heat oil and brown fresh ginger slightly, add chicken breasts and cook on both sides over low heat for about 5 minutes. Pour chicken broth mixture over chicken and simmer for another 5 minutes or until chicken is no longer pink in the center. Serve with hot rice or pasta.
The Skinny: Use skinless chicken breasts.
Asparagus with Orange Sauce
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2 pounds fresh asparagus, trimmed
One third cup orange juice
1 Tbsp. grated orange zest
One quarter cup butter
One quarter tsp. salt
Blanch asparagus by placing in a saucepan and covering asparagus with water. Cook until crisp-tender. Drain off water. Combine orange juice, orange zest, butter and salt in saucepan and heat until thickened. Pour over asparagus and serve.
The Skinny: Not much room for improvement here.