Lemon Chicken

on Aug 26 in chicken, Main dish by

One of the kid’s favorite dinners. The lemon curd gives the sauce a flavor that isn’t too tart for their little taste buds. Plus it’s loaded with veggies so i don’t mind feeding it to them. Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle. Serve this over steamed jasmine rice and you’ve got yourself a meal.

Serves 4

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
10 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
1 bell pepper, chopped
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 onion, slivered

Heat 1/2 tbl spoon of oil in a wok-shaped nonstick pan over medium high heat
Add the vegetables and cook till tender crisp
Coat the chunked chicken lightly in flour, seasoned with a little salt. 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 zest of the lemon, and toss chicken pieces well to combine zest
add the vegetable mixture and mix well to combine
serve over rice

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