olive oil
1 lemon
4 quarter sized slices of ginger (unpeeled)
4 chicken breasts
1 Tbsp. cornstarch
1/2 cup chicken broth
3 cloves garlic (chopped)
1 c. sliced scallions
1/2 tsp. sugar
1/4 tsp. red pepper flakes
1/4 tsp. salt and pepper
1. Grate zest from 1/2 the lemon. Cut the remaining half into paper thin slices. Mince ginger.
2. Cook chicken in 2 tsp. olive oil until golden. Remove and cover.
3. In a small bowl, dissolve cornstarch in broth.
4. Add 2 tsp. olive oil to skillet. Cook lemon zest, ginger, garlic and scallions 1 minute.
5. Add cornstarch mixture and bring to a boil. Return chicken, lemon slices, sugar, red pepper flakes, and pepper. Return to boil. Cover, reduce the heat to low, simmer until chicken is cooked through. 5 minutes
6. Season with salt. Serve hot, with equal amounts of scallions and sauce.
