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Ingredients Jump to Instructions ↓

  1. Ginger Chicken with Green Onions

  2. Yield: 4 servings

  3. 4 boneless skinless chicken breast halves (4 ounces each)

  4. 1/4 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 3 teaspoons olive oil, divided

  7. 3 garlic cloves, minced

  8. 2 teaspoons fresh minced gingerroot

  9. 1 teaspoon grated lemon peel

  10. 3/4 cup reduced sodium chicken broth, divided

  11. 1/2 teaspoon sugar

  12. 1/8 teaspoon cayenne pepper

  13. 1/2 medium lemon cut into thin slices

  14. 1 tablespoon cornstarch

  15. 1/2 cup thinly sliced green onions

  16. Sprinkle chicken with salt and pepper. In a large nonstick skillet

  17. coated with nonstick cooking spray, cook chicken in 2 teaspoons oil

  18. for 3 minutes on each side or until lightly browned. Remove and keep warm. In the same skillet, cook the garlic, ginger and lemon

  19. 1 minute. Stir in

  20. 1/2 cup broth, sugar

  21. and Cayenne. Bring to a boil. Return chicken to the pan; top with

  22. lemon slices. Reduce heat; cover and simmer for 7-9 minutes or until

  23. chicken juices run clear. Remove chicken and keep warm. Combine

  24. cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until

  25. thickened. Stir in green onions, cook 1-2 minutes longer. Serve

  26. over chicken.

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