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)
- Coat the chunked chicken lightly in flour, seasoned with a little salt.
- Heat a large skillet or a wok-shaped nonstick pan over high heat.
- Stir fry chicken until golden, 3 or 4 minutes
- Remove chicken from the pan and return pan to heat
- Reduce heat to medium
- Add a splash of vinegar to the pan and let it evaporate.
- Add stock or broth to the pan and scrape up any drippings with a whisk
- Thin curd by stirring in a little hot water
- Add curd to broth and whisk to combine.
- Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through
- 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
- Serve over rice or noodles
- Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.