Print Options

Back to Ginger Chicken with Green Onions >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Ginger Chicken with Green Onions

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.

4 ServingsPrep/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 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

2 of 2

Ginger Chicken with Green Onions (continued)

Directions (continued)

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.

Nutrition Facts: 1 chicken breast half with 2 tablespoons sauce equals 175 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 322 mg sodium, 5 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.