☐ 4 small skinless, boneless chicken breast halves (1 pound total)
☐ 1 tablespoon cornstarch
☐ 1/2 cup low-sodium chicken broth
☐ 3 cloves garlic, finely chopped
☐ 1 cup scallions, cut into 1- to 2-inch lengths
☐ 1/2 teaspoon granulated sugar
☐ 1/4 teaspoon red pepper flakes
☐ 1/4 teaspoon freshly ground black pepper
☐ 1/4 teaspoon salt
PREPARATION
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 saute until golden all over, about 3 minutes on each side.
3. Remove the chicken to a plate and cover loosely to keep warm.
4. In a small bowl, dissolve the cornstarch in the chicken broth.
5. Add the remaining 2 teaspoons oil to the skillet. Add the lemon zest, ginger, garlic, and scallions, and cook, stirring, for 1 minute.
6. 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 a boil over medium-high heat.
7. 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.
