Ginger Chicken with Green Onions Recipe

Nutrition Facts

  • One serving:
  • 1 chicken breast half with 2 tablespoons sauce
  • Calories:
  • 175
  • Fat:
  • 6 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 322 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 1 g
  • Protein:
  • 24 g
  • Diabetic Exchange:
  • 3 very lean meat, 1/2 starch, 1/2 fat.


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Ginger Chicken with Green Onions

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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.

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 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 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

Directions:

Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with nonstick cooking spay, 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. Yield: 4 servings.


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