Ginger Chicken with Green Onions |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ginger, scallions and cayenne come together in a pleasant sauce for chicken. âEvery time I serve this to company, I receive compliments,â shares Deborah Anderson of Willow Street, Pennsylvania. Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 teaspoons olive oil, divided |
3 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1 teaspoon grated lemon peel |
3/4 cup reduced-sodium chicken broth, divided |
1/2 teaspoon sugar |
1/8 teaspoon cayenne pepper |
1/2 medium lemon, cut into thin slices |
1 tablespoon cornstarch |
1/2 cup thinly sliced green onions |
Directions:
1. Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spay, cook chicken in 2 teaspoons oil for 3 minutes on each side or until lightly browned. Remove and keep warm.
2. In the same skillet, cook the garlic, ginger and lemon peel in remaining oil for 1 minute. Stir in 1/2 cup broth, sugar and cayenne. Bring to a boil. Return chicken to the pan; top with lemon slices. Reduce heat; cover and simmer for 7-9 minutes or until chicken juices run clear. Remove chicken and keep warm.
3. Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in green onions; cook 1-2 minutes longer. Serve over chicken. Yield: 4 servings.
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