Just so you know, I really do practice what I preach:
5 pounds of shelled peas:
Blanched, bagged and ready for the freezer (off camera - a big bowl ready for tonight's dinner)
Ginger Glazed Chicken: serves 4
4 medium skinless, boneless chicken breasts
salt and pepper
1/2 cup chicken broth
1/2 cup brown sugar
1/4 cup honey
1/4 cup orange juice
2 teaspoons ground ginger
Wash and pat dry your chicken breasts. Season with salt and pepper. Preheat the grill.
Combine chicken broth, brown sugar, honey, orange juice and ginger in a small saucepan. Bring to a big simmer and cook until syrupy, about 5 minutes, stirring occasionally. Let cool slightly.
Grill chicken breast, brushing on the ginger glaze.
Serve with fresh peas. (what? that surprises you?)
A Cook's Notes: these chicken breasts were large so I made only 3 - plenty for dinner and some leftover for a delicious chicken salad for tomorrow's lunch. Cube leftover chicken, add raisins, celery, almonds and the least amount of mayo to hold together, serve on torn Boston Lettuce leaves.