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Lemon Chicken

Lemon Chicken


  • 1 1/2 pounds chicken breast or chicken tenders, cut into chunks

  • 1/4 cup all-purpose flour

  • Coarse salt

  • 2 tablespoons wok or vegetable oil, such as House of Tsang brand

  • 1 tablespoon white or rice wine vinegar (a splash)

  • 1/2 cup chicken broth or stock

  • 8 ounces prepared lemon curd (1 cup)

  • 1/4 cup hot water

  • 1 lemon, zested

  • 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped


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 with oil, about two turns of the pan. Stir fry chicken until golden, 3-4 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 1-2 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. Ingredient Tips: Lemon curd is a sweet lemon spread available alongside jams and jellys in most grocery stores. Wok oil infused with ginger and garlic is available on the International Foods aisle in many grocery stores. Lastly, chicken broth and stock are available in resealable paper box containers, making storage of remaining product easy to keep on hand in the refrigerator; they are found in the soup aisle at the grocery store.