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Name: Lemon Chicken
Prep time: 30 min
Total time: 30 min
Yield: 0
Cuisine: Chinese
Ingredients: 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 2 turns of the pan (preferred brand: House of Tsang); 1/2 cup chicken broth or stock; 8 ounces (1 cup) prepared lemon curd; 1/4 cup hot water; 1 lemon, zested; 2 scallions, thinly sliced or 20 blades fresh chives finely chopped

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INGREDIENTS

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 ; 2 turns of the pan (preferred brand: House of Tsang)
1/2 cup chicken broth or stock
8 ounces ; (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives ; finely chopped

INSTRUCTIONS

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.

NOTES

Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

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Lemon Chicken

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 2 turns of the pan (preferred brand: House of Tsang)
1/2 cup chicken broth or stock 
8  ounces (1 cup) prepared lemon curd
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. 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.

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Nutrition

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Serving Size: 1 recipe (292g)
Recipe Makes: 1

Calories: 225
Calories from Fat: 7 (3%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 14135mg		487 %
Potassium 198.2mg		5 %
Total Carbohydrate 47.8g		14 %
	Dietary Fiber 5g	20 %
	Sugars, other 42.8g
Protein 7.3g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 225

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