What We Ate: Lean Cuisine Ginger Garlic Stir Fry with Chicken
Chicken, whole wheat pasta, veggies, sauce
The Facts: 280 calories, 4g fat, 550g sodium
Why This One: We were feeling a little overloaded on the Italian and needed to mix it up a little with some Asian cuisine. This one looked the least scary of the bunch.
The details after the jump.
We're off to a good start. Once everything is mixed up. it looks just about edible. We are starting to question how exactly they get these veggies to stay so bright.
Side Note: We checked out the ingredients list to maybe gain a little more insight on how the veggies have that unnatural brightness to them. Potassium Chloride is one of the few things we didn't recognize, so we looked it up. That was a bad idea. According to Wikipedia, the majority of the potassium chloride produced is used for making fertilizer and it is also the third of a three-drug combination in lethal injection. Yum!
Taste: This whole miserable plate of food tasted off. Whole wheat noodles never taste right and they definitely aren't making this dish any better. It almost tasted as if someone had taken brown recycled paper, mixed it with water and then decided to make noodles out of it. The chicken had an interesting processed taste to it and having just read about mechanically separated chicken, we prayed that wasn't what we were consuming. The sauce had a gel like consistency and was a little on the sweet side. We did detect a slight amount of heat from the red peppers but that wasn't enough to make this the least bit enjoyable.
Score: 0 out of 5. We ditched it half way through and opted for half of a coworkers orange instead.