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    Rachel's Lemon Chicken


    Source of Recipe


    Rachel Ray

    List of Ingredients




    1 1/2 pounds chicken breast, cut into chunks
    1/4 cup flour
    coarse salt
    2 tablespoons oil
    1/2 cup chicken stock
    1 cup prepared lemon curd
    1 tablespoon white or rice wine vinegar
    1/4 cup hot water
    1 lemon, zested
    2 scallions, thin sliced

    Recipe



    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 with rice.

    Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets. Yield: 4 servings

 

 

 

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