Ginger Chicken With Green Onions

• 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 zest
• 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

1. Sprinkle chicken with salt and pepper. In a
2. coated with cooking spay, cook chicken in 2 teaspoons oil for 3 minutes on each side or until lightly browned. Remove and keep warm.
3. In the same skillet, cook the garlic, ginger and lemon zest 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 chicken juices run clear. Remove chicken and keep warm.
4. 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.

chicken breast halves, salt, pepper, olive oil, garlic, fresh gingerroot, lemon zest, chicken broth, sugar, cayenne pepper, lemon, cornstarch, green onions

Taken from www.tasteofhome.com/recipes/ginger-chicken-with-green-onions/ (may not work)