Lemon Chicken

Lemon Chicken
Photo by www.foodnetwork.com

Ingredients

  • 1 ½ pounds chicken breast or chicken tenders, cut into chunks
  • ¼ cup all-purpose unbleached flour
  • Coarse salt
  • 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
  • 1 tablespoon (a splash) white or rice wine vinegar
  • ½ cup chicken broth or stock
  • 8 ounces (1 cup) prepared lemon curd
  • + 3 more ingredients
    • ¼ cup hot water
    • 1 lemon, zested
    • 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

1. 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.

View full recipe at SpringPad

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