Ginger Chicken with Scallions



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.