1 lemon
4 quarter sized fresh ginger slices
4 tsp. olive oil
1 tbsp. cornstarch
1/2 c. low sodium chicken broth
4 small, skinless, boneless chicken breast halves
3 cloves garlic, finely chopped
1 c. scallions, cut in 1 or 2-inch lengths
1/2 tsp. granulated sugar
1/4 tsp. red pepper flakes
1/4 tsp. black pepper
1/4 tsp. salt

Grate the zest from half the lemon. Cut the remaining lemon into paper thin slices. Mince the ginger. Heat 2 teaspoons olive oil in skillet; add the chicken breasts until golden all over, about 3 minutes on each side. Remove chicken. Dissolve the cornstarch in the chicken broth. Add the remaining olive oil to the skillet. Add the lemon zest, garlic, ginger and scallions and cook, stirring constantly. Return chicken to skillet. Add the lemon slices, sugar, pepper flakes and black pepper. Return to boil. Cover and reduce heat to low and simmer until chicken is cooked, about 5 minutes. Add salt.