Lemon Chicken

Recipe type: Main Dish
  • 1½ pounds chicken breast or chicken tenders, cut into chunks
  • ¼ C all-purpose unbleached flour
  • Coarse salt
  • 2 Tbsp wok or vegetable oil, 2 turns of the pan (preferred brand:House of Tsang)
  • 1 Tbsp (a splash) white or rice wine vinegar
  • ½ C chicken broth or stock
  • 8 ounces (1 cup) prepared lemon curd
  • ¼ C hot water
  • 1 lemon, zested
  • 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped (I used green onions)
  1. Coat the chunked chicken lightly in flour, seasoned with a little salt.
  2. Heat a large skillet or a wok-shaped nonstick pan over high heat.
  3. Stir fry chicken until golden, 3 or 4 minutes
  4. Remove chicken from the pan and return pan to heat
  5. Reduce heat to medium
  6. Add a splash of vinegar to the pan and let it evaporate.
  7. Add stock or broth to the pan and scrape up any drippings with a whisk
  8. Thin curd by stirring in a little hot water
  9. Add curd to broth and whisk to combine.
  10. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through
  11. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce
  12. Serve over rice or noodles
Cook’s Notes:
  1. Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.

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This entry was posted in Chicken.

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