Stuck at My Desk: Lean Cuisine Ginger Garlic Stir Fry

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

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.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.