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Ginger Chicken with Green Onions

 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.
Nutritional 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.