Ginger, scallions and cayenne come together in a pleasant sauce for chicken. “Every time I serve this to company, I receive compliments,” shares Deborah Anderson of Willow Street, Pennsylvania.
Ginger Chicken with Green Onions Recipe photo by Taste of Home
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 zest
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
Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in 2 teaspoons oil until lightly browned, 3 minutes on each side. Remove and keep warm.
In the same skillet, cook the garlic, ginger and lemon zest 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 until chicken juices run clear, 7-9 minutes. Remove chicken and keep warm.
Combine cornstarch and remaining broth until smooth; gradually stir into pan juices. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in green onions; cook 1-2 minutes longer. Serve over chicken.
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