How to make it

  • Grate lemon zest from half the lemon.
  • Cut the remaining half of the lemon into paper-thin slices.
  • Mince the ginger.
  • In a large nonstick skillet over medium-high heat, warm 2 tsp of olive oil until hot but not smoking.
  • Add chicken and saute until golden all over., about 3 minutes per side.
  • Remove chicken and cover loosely to keep warm.
  • In a small bowl, dissolve the cornstarch in the chicken broth.
  • Add the remaining 2 tsp of oil to the skillet and add ginger, garlic,scallions and the lemon zest and cook, stirring for 1 minute.
  • Add cornstarch mixture and bring to a boil, stirring constantly.
  • Return the chicken to the pan and add the lemon slices, sugar, red pepper flakes and the black pepper.
  • Return to a boil over medium-high heat.
  • Cover, reduce heat to low and simmer until the chicken is cooked through, about five minutes.
  • Season with salt and pepper and serve hot with equal amounts of scallions and sauce.

Reviews & Comments 4

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    " It was excellent "
    victoriaregina ate it and said...
    Oh yes 5 forks.

    Why would you not peel the ginger?
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    " It was excellent "
    peetabear ate it and said...
    Yum... great post five forks
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    " It was excellent "
    a1patti ate it and said...
    Sounds delicious!
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Sounds great! Thanks for the nice post.
    Was this review helpful? Yes Flag

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