Instructions

• Pat the 2 skinless, boneless chicken breasts dry with paper towels. Heat a thin layer of oil in a skillet over medium-high heat until shimmering.
• Pan-fry the chicken breasts until cooked through, about 5–8 minutes per side depending on thickness, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer the chicken to a cutting board and let rest 5 minutes.
• While the chicken rests, combine 4 tablespoons soy sauce, 1 tablespoon lemon juice, 2 tablespoons sugar, and the 3 peeled ginger slices in a small saucepan.
• Heat the saucepan over medium heat, stirring occasionally, until the sugar dissolves and the sauce slightly thickens, about 3–5 minutes. Remove and discard the ginger slices.
• Slice the rested chicken into pieces, arrange on a serving plate, drizzle the warm sauce over the chicken, and garnish with the chopped scallion. Serve immediately.