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    Ginger Chicken with Scallions

    List of Ingredients




    1 lemon
    4 quarter-size slices ginger, unpeeled
    4 teaspoons olive oil
    4 skinless, boneless chicken breast halves (about 1 pound total)
    1 tablespoon cornstarch
    ½ cup low-sodium chicken broth
    3 cloves garlic, finely chopped
    1 cup scallions, cut into 1 to 2 inch lengths
    ½ teaspoon granulated sugar
    ¼ teaspoon red pepper flakes
    ¼ teaspoon freshly ground black pepper
    ¼ teaspoon salt

    Recipe



    1. Grate the zest from half the lemon. Cut the remaining half of the lemon into paper-thin slices. Mince the ginger.
    2. In a large nonstick skillet over medium-high heat, warm 2 teaspoons of the olive oil until hot but not smoking. Add the chicken and sauté until golden all over, about 3 minutes on each side. Remove the chicken to a plate and cover to keep warm.
    3. In a small bowl, dissolve the cornstarch in the chicken broth.
    4. Add the remaining 2 teaspoons oil to the skillet. Add the lemon zest, ginger, garlic, and scallions and cook, stirring, for 1 minute.
    5. Add the cornstarch mixture and bring to a boil, stirring constantly. Return the chicken to the skillet. Add the lemon slices, sugar, red pepper flakes, and black pepper, and return to boil over medium-high heat. Cover, reduce the heat to low, and simmer until the chicken is cooked through, about 5 minutes. Season with the salt and serve hot, with equal amounts of scallions and sauce.
    From Weight Watchers, 1992

    Serves 4
    Calories 191
    Fat 6 g
    Cholesterol 66 mg
    Sodium 218 mg


 

 

 


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