Ginger Chicken with Green Onions

Prep/Total time: 30 min
Yield: 4 serving

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 fresh minced 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

Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with
nonstick cooking spray, cook chicken in 2 teaspoons oil for 3 minutes on each side
or until lightly browned. Remove and keep warm.
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. 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

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