Email to Nancy Spraker      

Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

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