Rachael Ray Lemon Chicken (30 Minute Meals)

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
• 1/4 cup unbleached all-purpose flour
• coarse salt
• 2 tablespoons wok oil (preferred brand house of tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand house of tsang)
• 1 tablespoon vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash)
• 1/2 cup chicken broth or 1/2 cup stock
• 8 ounces prepared lemon curd (1 cup)
• 1/4 cup hot water
• 1 lemon, zest of
• 2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

Recipe

• 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 with rice.