| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 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 tablespoon (a splash) white or rice wine vinegar
- 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
- 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.
Nutrition Facts
| Calories | 400 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 99 milligrams |
| Sodium | 349 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 40 grams |
| Sugar | 16 grams |
| Calories | 400 calorie |
| Total Fat | 9 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 99 milligrams |
| Sodium | 349 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 40 grams |
| Sugar | 16 grams |
Reviews
It had this strange bitter chemical aftertaste.
Been making it for 10+ years. Great family filler with leftovers. Serve over rice. That’s important (make extra sauce).
This is really sweet and tasty
I used this recipe and I made it for friends. I am not kidding it was the best dish I have made in the last seven months. I cook for a living and this was amazing. I get a whole new notebook just to write this recipe down, if you hoard notebooks, you get it. I will make this again and again through the years, even if just for myself. (This was paired with seasoned sticky rice and honey garlic roasted carrots)
Did not taste good at all.
We have a big family and they loved this recipe. I did with chicken & pork cut up for stir fry add some ground Ginger, apple cider wine vinegar instead.
For everyone saying it’s too sweet, make your own curd and don’t add sugar, or add very little. I did that, it was good. I cannot stand sweet n sour or orange chicken because of the sweetness. Good way to avoid this.
To the person who stated that his chicken dinner was very sweet; did you use dry wine? There aren’t any ingredients in the recipe that are sweet other than maybe the wine you used.
So yummy! After a long drive home from vacation, this was an easy and delicious meal to put in front of the fam.
Delicious and easy too! Will definitely make again.