Lemon Soy Chicken

By rossboys

Ingredients

• Marinade:
• 4 skinless, boneless chicken breast halves
• 3/4 cup dry white wine or reduced-sodium chicken broth
• 1/4 cup fresh lemon juice
• 2 Tbsp minced green onion
• 1 Tbsp reduced-sodium soy sauce
• 1 clove garlic, minced
• 1/4 tsp ground ginger
• 1 tsp cornstarch
• 1 Tbsp water

Preparation

Step 1

Place chicken in a large self-sealing plastic bag set in a large bowl. To prepare marinade, in a small bowl, combine wine, lemon juice, green onion, soy sauce, garlic, and ginger. Reserve 1/2 cup of marinade. Pour remainder over chicken. Close bag and refrigerate for 30 min.

Spray a large skillet with vegetable cooking spray. Add chicken to skillet. Discard marinade in bag. Cook over med heat, turning once, until golden, about 7 min. Add reserved marinade to skillet; bring to a boil; reduce heat to low.

Cook, covered, until chicken is no longer pink, about 20 min. Cut chicken into thin slices and cover with foil to keep warm.

Bring marinade to a boil again. In a small bowl, combine cornstarch and water. Add mixture to skillet; cook until thickened, about 1 min. Spoon over chicken.