Lemon Chicken

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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 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
Directions

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 Special Rice, recipe follows.

Cook's 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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Pairs Well With
Riesling

Peachy, honeyed white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.4 211
Great tip on adding less curd and some lemon juice instead. I didn't have wok oil, so I used olive oil, with a little ginger and garlic powder. I also had carrot on the side and my husband loved it, said it offered a great balance to the strong lemon flavor.  item not reviewed by moderator and published
I followed the recipe but because of the feedback, added the juice of the lemon as well. I also added fresh asparagus cut into 2 inch lengths and simmered all until the veggie was tender. Next time I will use less lemon curd and add chicken stock to reduce the sweetness. item not reviewed by moderator and published
I followed the recipe as written. Found it to be too sweet. Nobody wanted to eat the dish. Made my own lemon curd following Ina's recipe - that was amazing. item not reviewed by moderator and published
I tried this recipe and found it too sweet and cloying. I even made my own lemon curd which actually isn't as sweet as the commercial kind. Sorry---this is a bust for me. Won't make it again. item not reviewed by moderator and published
Good but too sweet and the lemon curd is expensive. I would not use lemon curd again. item not reviewed by moderator and published
This was tasty, but I will definitely adjust next time...lemon curd is really sweet. I would probably use 3/4 of a cup of the curd and add the juice of the lemon as well. Other than that, this recipe was really easy to make and so tasty. item not reviewed by moderator and published
Instead of buying lemon curd from the supermarket, I made it myself using Ina Garten's recipe, which I modified by reducing the sugar (based on other comments that the recipe was too sweet). I also included some diced onion, carrots and red bell peppers while frying the chicken, to make the recipe a little more healthy. I served it with brown rice and broccoli, and it was delicious! Definitely a recipe I will be making on a regular basis, and would recommend to others. item not reviewed by moderator and published
My family liked it ok, but the lemon curd is expensive by us and the recipe took the whole container so I probably won't make it again. item not reviewed by moderator and published
This was like sweet and sour lemon chicken, way too sweet, we didn't eat it item not reviewed by moderator and published
Where is the recipe for the special rice to go with? item not reviewed by moderator and published
I cooked this last night for chicken night.. It was OUTSTANDING NEEDLESS TO SAY,my family of funny eater loved it. I followed it to the letter and it was amazing. I did take the advise of some of the reviewers so my chicken was not sweet but VERY LEMONY which I was looking to do.I paired it with wild rice and almonds and yellow squash.. To finish off a wonderful dinner I cooked lemon bars..I didn't have to clean the kitchen that night WOW that was truly a First for me in my household..Full of men... 5 very large growing men and one very large grown man.Needless to say this will become one of those dishes that I use to get my way....... LOL . To top off my night I drunk two glasses of Riesling which pairs well with the lemon chicken item not reviewed by moderator and published
Love the way this tastes, but why did they take way the print button? item not reviewed by moderator and published
I made this last NIGHT and my husband hand two big plate fulls. This is a winner for prepare again for dinner!!! item not reviewed by moderator and published
I made a new meal called big slop item not reviewed by moderator and published
We really like this, but I used about 3 huge tablespoons of lemon curd rather than the amount the recipe called for. I also used fresh lemon juice and lemon zest and some red pepper flakes to tone down the sweet I read about in other reviews. It worked out great! item not reviewed by moderator and published
This recipe was so easy and very quick to make. Very good! My husband gave it 5 stars and wants to know when we can have it again. item not reviewed by moderator and published
made this chicken for my family today and i must say it was so good,my three old, my husband and myself loved it, it was so good i'm going to make it apart of my family dinner has from now on item not reviewed by moderator and published
Loved this! Used skinless boneless chicken thighs, followed recipe precisely. (Always do the first time. My local store didn't have lemon curd so I made it from scratch (Ina Garten's recipe, and I bet that had something to do with the delightful flavor of this dish. I like sweet/sour and this dish satisfied! item not reviewed by moderator and published
delicious! item not reviewed by moderator and published
Overall a tasty recipe, but upon a 2nd go at it I would make the following modifications: add more garlic, salt and red pepper flake into the reducing lemon curd/chicken stock mixture. The lemon is a bit overpowering and sweet upon reduction, so I may even cut it with more chicken stock and vinegar and let it reduce longer. I would also spice the flour mixture a bit more before coating the chicken. I went ahead on this first try and added sugar snap peas and sauteed red onions and bell peppers, which was a good call. This will definitely be a recipe I do again, the family loved it! item not reviewed by moderator and published
This recipe was relatively simple, but we thought that it was too sweet. I served it over brown rice with broccoli. I probably would not cook this again, but would recommend cutting the lemon curd in half if you try it. item not reviewed by moderator and published
Yummy and simple to prepare. I Made this for my grandsons. Usually they do not agree on the same favorite dinner, but this one was a four grandson hit. Served it with Jasmine Rice and Stir Fry Veggies. Thank you Rachel Ray! item not reviewed by moderator and published
Amazing! Do not need to change anything. The chicken was amazing and the sauce was so delicious over whole wheat pasta with steamed broccoli. I did, however, put on a little Sriracha for heat on my plate. Perfect!! item not reviewed by moderator and published
Tender, juicy chicken. Sweet-tart sauce. The slight crunch of the scallions. This was amazing! I did reduce the amount of lemon curd to about 2/3 cup and and I went easy on the zest. The family was unanimous in voting this into the rotation. item not reviewed by moderator and published
Amazing!!! Instead of using lemon curd i squeezed 4 lemons and scooped out the pulp as well. I chopped up some fresh rosemary and mixed it with the lemon juice and pulp. Then i added the mixture to the pan as well as the stock . It turned out delicious!!! item not reviewed by moderator and published
I thought this recipe was very good. I used boneless skinless chicken tights (we prefer dark meat and added a juice and the zest of one small lemon. It reduced the sweeteness and gave the dish a nice zing. Great! Definately will use this recipe again. item not reviewed by moderator and published
Absolutely delicious. I love Chicken and lemon even more. This is in my regular rotation. item not reviewed by moderator and published
I made this for my family last night but instead of using lemon curd i used thick pineapple juice. Turned out amazing! item not reviewed by moderator and published
My family and I loved it! Although we didn't add all of the lemon curd. I will be making this again, item not reviewed by moderator and published
made this tonight - not bad - tasted like chinese food - a little bit too sweet was the general consensus item not reviewed by moderator and published
So i cooked this last night for dinner. Found out that there was no lemon curd or butter and made it myself replacing the butter with vanilla extract . Butter is not necessary for this to taste delicious !!! It is exquisite without it item not reviewed by moderator and published
This is DELICIOUS!!! The chicken came out perfectly cooked and the sauce was wonderful. item not reviewed by moderator and published
I read the reviews. Cut down the lemon curd (made Barefoot Contessas added garlic and a little ginger to the oil BUT I thought the flavor was off. The curd is delicious but...?? It is easy but lacking item not reviewed by moderator and published
I thought this was a great recipe for an easy weeknight dinner. I cut down the lemon curd to a half cup after reading some of the other reviews and felt like that was plenty of tart. I used Ina Garten's recipe for lemon curd, which turned out wonderful. We didn't have stir fry oil on hand, so I used a mix of vegetable and sesame oil. Also added some minced garlic to the mix. We served it over white rice and topped it off with some sriracha sauce to help balance out the flavors. I'd make this again! item not reviewed by moderator and published
Easy meal to make, but the lemon flavor was a little overpowering. I only added half of the lemon curd, and the flavor was still a little lemon-heavy. I enjoy other lemon chicken dishes, but this one was too lemony for me! item not reviewed by moderator and published
I love this recipe! When i make it again, I would add half the lemon curd though as I found it a little too sweet. It was easy to make and delicious with white rice. It's a keeper! item not reviewed by moderator and published
I thought it was excellent. Just like takeout as a previous reviewer mentioned. I was concerned...but it was a hit! If you love chinese food, this is an awesome and easy dish to prepare. I would personally add red pepper flakes next time. I found the wok oil labeled as "stir fry oil" under the name brand, "Hokan", in my local publix grocery store. I did find "The House of Tsang", but for some reason they didnt have the oil in that name brand so i just grabbed the Hokan brand. The Hokan bottle listed that its oil was ginger infused, as well as garlic and onion. Loved it!!!!!! item not reviewed by moderator and published
This recipe is quick, easy, and fantastic! What a great week-day meal. I'm keeping this recipe forever. I added minced garlic and ginger because I didn't have infused oil. Wonderful, wonderful, wonderful. A perfect dish. item not reviewed by moderator and published
I loved this recipe! It was so easy and a great way to dress up chicken breasts. Serve over rice with some stir fried veggies, what a great meal! item not reviewed by moderator and published
OMGosh...I totally felt like I picked up Chinese food from a place down the street from my house. I could not believe how GOOD this dish was. ALL of my family, including my picky eater, LOVED this dish and can't wait for me to make it again. My kids rolled their steamed broccoli around in the sauce and cleaned their plate entirely. item not reviewed by moderator and published
Delicious! My family loves it - even my picky eater! item not reviewed by moderator and published
very good and so easy to make. the lemon zest is key to counteracting the lemon curd so it isn't so sweet. Thanks item not reviewed by moderator and published
So quick and so easy. This was a great, simple recipe. item not reviewed by moderator and published
My family always gets excited when they know this is whats for dinner. item not reviewed by moderator and published
OMG.....this lemon chicken is finger lickin!!!! I will agree that if you aren't into something sweet for dinner, then this isn't for you. Otherwise, this is a great recipe. I did reduce the lemon curd down as suggested to 3/4 cup and may cut down further to 2/3 cup and upping the hot water to 1/3 cup. I also added a dash of hot pepper flakes. Wowsa, a permanent keeper!!!!! item not reviewed by moderator and published
i would recomend using i tbsp of lemon juice. the lemon curd may make the dish too sweet. item not reviewed by moderator and published
Great taste and easy to prepare. Have shared recipe with everyone who ate it. Good Lemon Curd, ready to use at Trader Joes near jellies item not reviewed by moderator and published
This recipe was good, but I felt like it was missing something. Maybe I tweaked it too much. I added garlic, ginger (the ginger should be "zested." It brings out the flavor.), red pepper flakes, skipped the curd and replaced it with a whole lemon and a tbsp of sugar. I also had to add cornstarch to thicken the sauce, probably because the acid from the lemon thinned it out. The good news is my family enjoyed it. I served it with rice because it compliments the sauce very well. item not reviewed by moderator and published
Awesome, I make this all the time. The lemon curd makes it sticky and sweet just like in a chinese restaurant. item not reviewed by moderator and published
My whole family enjoys this recipe. I serve with brown rice and steamed broccoli. item not reviewed by moderator and published
I liked it very much but I could not find the lemon curd so I made it from lemon pie filling. My children thought it was too sweet. So if I make it again I would make it with more spice and not as sweet. I added garlic and ginger. item not reviewed by moderator and published
Made this recipe tonight and followed the other users suggestions to cut the lemon curd. This definitely was a good suggestion, the sauce was still very lemony but I didn't end up with as much sauce as I would like. I would recomment 3/4 cup lemon curd and as others have mentioned cut the sweetness with some spice (I used lemon pepper seasoning and a little cayenne and black pepper). Excellent recipe though!! item not reviewed by moderator and published
I wasn't so sure about this recipe, until after I ate it. My family now requests it for at least once a month (and trust me; they are some of the pickiest people you'd ever find when it comes do food. Growing up, I thought there were only two meats in the world to eat; chicken and beef! Since we live in a rural area, our grocery stores don't carry much. I used the lemon pie filling found in the baking section instead of lemon curd. It turned out great! item not reviewed by moderator and published
So quick, easy and delicious! Didn't have wok oil so I used plain ole' peanut oil and added one minced, "thumb sized" piece of ginger to the chicken while it browned. Like others, I also scaled back on lemon curd, using just 3 oz of Trader Joe's brand. (Leaving plenty of leftover for scones the next morning ;-) A quick bit of juice from half the lemon and it was perfect. Better than a restaurant. Thanks, Rachael item not reviewed by moderator and published
Way too sweet. Should be called Sweet & Sour Chicken item not reviewed by moderator and published
Super easy! Taste just like take out but is waist-friendlier, healthier and full of lemon flavor. The zest makes it amazing!! Loved it. item not reviewed by moderator and published
As most of the other reviewers, I put in about half of the lemon curd and a little extra lemon juice. When I realized it looked nothing like the picture I put in a few tablespoons of soy sauce, which also countered the sweetness. Was just wonderful. Will definitely make over and over again. item not reviewed by moderator and published
This is really tasty and simple to prepare. Highly recommended. item not reviewed by moderator and published
Restaurant quality! I loved this lemon chicken recipe. It's easy and tastes great! item not reviewed by moderator and published
When tossing in the flour, I added a pinch of 5 spice seasoning blend along with the salt, and it made this chicken taste just like PF Changs Lemon Chicken! I also cut down on the curd like most people mentioned. Served it over brown rice with Schezchwan Green Beans and it made a perfect meal. item not reviewed by moderator and published
Just finished eating it and it was really easy and really good. I didn't have any fresh lemon so I skipped the lemon zest. I added just a touch of red pepper flakes. I also added some sliced carrots, onions, and red bell pepper. Yum! item not reviewed by moderator and published
Lemon curd is really simple to make, and you most likely have all ingredients on hand already. You simply mix 3 large egg yolks, zest of 1/2 lemon, 1/4 cup freshly squeezed lemon juice (approx. 2 lemons) and 6 tablespoons of sugar in a sauce pan on medium heat and stir until the mixture is thick enough to coat the back of a wooden spoon, about 7 minutes. Then add 4 tablespoons cold butter, cut into pieces, and stir in each addition until it's smooth. Making my own lemon curd cut down the sweetness a lot of people complained about with the curd they purchased at the store. Plus the ingredients are easier to find than lemon curd itself, and less expensive. As for the recipe, I really liked it! Especially with the addition of red pepper flakes like some mentioned. My dad is a lemon chicken FANATIC, so I'm excited to cook this for him. item not reviewed by moderator and published
I was craving lemon chicken and just didn't want to order carry out. We eat pretty healthy and I didn't want to deal with MSG and other mystery food-stuffs, not to mention the heavy deep fried thing. So, I found this recipe and it really did the trick. I followed some suggestions and cut the amount of lemon curd and added a few shakes of pepper flake, which was great. Served it with brown rice and steamed broccoli and our 4 y/o even ate it. Hurray!! item not reviewed by moderator and published
My boyfriend and I were wanting Chinese takeout this week, so I did some browsing today and picked out this recipe and the green beans from the same menu. Besides needing to purchase a lot of ingredients, it was really easy and a nice surprise. I cut the lemon curd in half per recommendations; I also added a minced garlic clove and about a tsp of minced fresh ginger. Along with the green beans and some microwaveable jasmine rice (Uncle Ben's), I had a well-rounded meal. Note--some people had trouble finding lemon curd. I did too, but finally found some at Super Target. item not reviewed by moderator and published
I have made this in the past and dug it out tonight. We love it, the kids gobble it down!! The lemon curd is what makes it so sweet, and the zest gives it just the right amount of tang. I'm sharing it with all my 600 friends on facebook. ;o) Kim item not reviewed by moderator and published
I made this last night using chicken drumsticks and thighs instead of chunked chicken breast and it came out so delicious! I cut down on the lemon curd and it was still very sweet but very good! It reminded me of the lemon chicken my husband and I would eat in China Town when we lived in London! Next time I think I'll add some ginger and some garlic as well! item not reviewed by moderator and published
We all loved it, I made it with bow tie pasta instead of rice. item not reviewed by moderator and published
i LOVE LOVE LOVE this recipe!! I even had a friend make it for my baby shower! Ive never had a better lemon chicken. We had it for dinner tonight & my boyfriend tried it for the first time and thought it was absolutely DISGUSTING! He doesn't like that its sweet lemon & said that type of lemon flavor should go with dessert & never with chicken! item not reviewed by moderator and published
I made this tonight for dinner and my husband and kids loved it. I did also make some modifications to it. I did not add all the lemon curd. I used about 5 teaspoons. I also added some chopped garlic and I had some crystalized ginger on hand so I had a tiny bit of that with the lemon zest and that added a really nice Asian flavor. I hope you enjoy it...I will make it again! item not reviewed by moderator and published
I have been making this recipe ever since I saw her make it on her show. It is a staple dish in our house. My whole family loves it, however, we all found it a bit on the sweet side at first, too. I started adding a little crushed red pepper flake and Tabasco to the sauce and it gives it a nice heat without being overpowering. item not reviewed by moderator and published
I was questioning whether or not this would be good as I was making it. I didn't have the lemon curd. I grocery shop at Super Wal Mart and they didn't carry it. So, when the lemon curd was supposed to be put in, I added a 1/2 tbsp of splenda and squeezed a lemon into the pan. It turned out really good! I served it with butter egg noodles and a salad. My 5 year old enjoyed it too. It wasn't too sweet or too sour, it was perfect:) item not reviewed by moderator and published
Madeline from Bakersfield, I agree with you 100% on Jennifer's negative comments. This is supposed to be a forum for analysis and constructive criticism. There are over 6 billion people on this planet, with over 6 billion palates.That means different tastes, Jennifer. A dish that I think is fabulous may be abhorrent to someone else. Anyone with kids knows that. I want my steaks rare, most people do not. Are they morons? No. And before you start calling people "morons", you might want to learn to spell. As in "to sweet" and "Chinease". Been to plenty of Chinese restaurants, but never heard of a "Chinease" place. Maybe you should restrict your posts to the Kid's section. To all others, sorry for going on a rant here, but this was the third recipe review that I've checked out in the last 15 minutes where some gastronomic expert is bashing other posts. One even whining about Rachael Ray's voice. Kinda ****** me off. item not reviewed by moderator and published
I just barely finished making this and enjoying it! I thought that this recipe was easy. I am a college student majoring in Culinary Arts and I am always looking for quick but tasty meals to make my roommates jealous. :-) I am also a lover of anything lemon so I thought the overall flavor was delicious and sweet. I made sushi rice for the first time to go with the chicken and thought it was a nice addition. item not reviewed by moderator and published
This is delicious, but I have to agree on the level of sweetness... and I love sweet. I think next time I'll try it with only half the lemon curd as well. Sounds like a good idea. item not reviewed by moderator and published
This is a good one! Really easy. Didn't add all of the lemon curd and it turned out well. The full dose might be too much though. item not reviewed by moderator and published
This recipe was so simple! I actually switched it up a bit after reading for some it was sweet. I enjoy spicy food so to the sauce I added everything but the lemon curd. I thickened the sauce a little with a spoonful of flour and added Sirachi. Every other step I followed. Wonderful dish! item not reviewed by moderator and published
I only used about 4-5 tablespoons of the lemon curd, i added some garlic and ginger into the white vinegar stage, and i added the juice of the lemon i zested and it tasted delicious!!! Perfect blend of sweet and sour and lemon! item not reviewed by moderator and published
I searched three stores to try to find lemon curd and unfortunately, couldn't find it. However my daughter and I improvised and used apricot preserves and guess what?!? We invented something really yummy. Everybody -- feel free to experiment with the apricot preserves. Solves the problem of being too sweet and is still delicious. We will make the jasmine rice with chicken broth, lemon zest and remaining apricot preserves to continue the flavor. Unexpectedly delicious! item not reviewed by moderator and published
The dish is great - well worth making. But specifically to Jennifer in St. Paul: Keep your negative comments about peoples' taste to yourself. If you want to insult someone, do it in real time. This is a nice place to talk about food. Let's keep it that way. item not reviewed by moderator and published
Have you ever had lemon chicken from a Chinease restaurant? Morons.....it is even sweeter than this recipe. Cripes people jump into reality. This happens to be the only recipe of Rachael's that I actually like. Add some fresh lemon juice and it compliments the flavors very nicely. If you do not like sweet things, for god's sake, don't make lemon chicken. DUH. item not reviewed by moderator and published
I wish that I had read those reviews before making it. I thought it was good, but my husband and my mother in law thought it was too sweet. Next time I'll use 1/2 of the curd and put in some red pepper flakes. Other than that, I thought it was YUMMY! The special rice is soooo goood! I love flavors like that. Will definitely be making this again with a few adjustments. item not reviewed by moderator and published
My husband is super picky so it's always a challange to find new foods to cook, but he does love his lemon chicken from the local Chinese restaurant. Well, he said this was superb and he raved all night. I did overcook the chicken a bit (my mistake), but the flavors were amazing. Used half the curd and squeezed a lemon into the final sauce. It's definitely a keeper!! item not reviewed by moderator and published
I made this and taking into account the other reviews, I used less than 1/2 a cup of the lemon curd and also added the juice of the lemon. It was way too sweet for our taste though. I added red pepper flakes to help balance out the sweetness, and that helped a bit, but after eating just a bit I began to feel sick from the sweetness. I won't be making this again and I think it will be a long time before I can convince my husband to try anything with the words lemon and chicken in the name. item not reviewed by moderator and published
Just made it - VERY easy recipe and good. The only issue I have with it is that it doesn't taste very natural to me. But I think it's just Rachel's style - the lemon curd in this and the apricot preserves in the apricot chicken just seem to all be in the same family. She must have 100's of different jellys in her kitchen. I might make it again, but I'd use lemon slices/juice, and some other variations in the sauce to replace the curd. item not reviewed by moderator and published
made this for the first time. delicious, easy and very chinese. cut the curd by half like many of the reviews stated. will make this often. served with rice and peas. great item not reviewed by moderator and published
after being bored at work, and reading like 100 reviews about this, i decided to try it out. the only thing i was worried about was how alot of the reviews thought it was too sweet, and others thought it was perfect. i did everything like the recipe says excepttttt i decided to measure out 1/2 cup of curd, which for some reason seemed to be most of the[10 oz.] jar(i didnt get that?)...and personally i found it a little on the sweet side, but still very good... so i just added some more stock until it tasted less sweet. it was really tasty and awesome when i was finished. so thats really the only thing i changed, and so it doesnt hurt to try it that method. DEFinatly try making it though cuz its easy. item not reviewed by moderator and published
This is another great recipe from Rachel. I made this and had some members of the family feel it would have too much of a lemon flavor. I did cut down ont he lemon curd and only had dry chives but it was wonderful. Everyone loved it = it is so easy to make and has such great flavor. Left overs are great as well. I know because I have made this again. Thanks Rachel - this is a hit. item not reviewed by moderator and published
Fast and easy....and very yummy! item not reviewed by moderator and published
The chicken was very moist and very flavorful. The only turn off was the scallions. But for all who like scallions this recipe is very good. item not reviewed by moderator and published
My entire family loved this recipe, it is becoming a staple in our house. I did forget to add the lemon zest though and let the sauce cook with the chicken about five minutes. item not reviewed by moderator and published
My husband loves lemon chicken and he claims that this is even better than his favorite at PF Changs! It has the nicest balance of sweet and tart (if you like it tart, add more lemon zest). Best of all, it was very easy to make and the sauce is wonderful over rice. item not reviewed by moderator and published
I don't know what happened but it wasn't good. The sauce was WAY too sweet and was very light in color as well. Judging from the reaction from my family there is no chance of me improving on this. I hope you have better luck than I did. item not reviewed by moderator and published
To Sweet, my husband is a dear and ate his portion, the rest we rinsed off and used for soup. item not reviewed by moderator and published
This recipe was wonderful. My entire family enjoyed it. We all agreed that it tasted like something that you would get in a restaurant. Next time, I will need to make a double batch, because it disappeared so quickly! item not reviewed by moderator and published
I have adapted this recipe and it has become my husband's absolute favorite. The first time I made it, it was definitely too sweet. Now I only use 1/2 cup of lemon curd and at the end, I add the juice of the lemon I zested. Much better than the first time. item not reviewed by moderator and published
Recipe was very tasty. I did forget to buy green onions. I added a little black pepper and salt and it still was very good. item not reviewed by moderator and published
I made this dish in 15 minutes and it was great. After reading other reviews I cut the lemon curd by half and added the juice of the lemon. I also let the dish sit for about 10 minutes, this really let the sauce thicken. The whole family loved it, there were no leftovers. One of our favorites. item not reviewed by moderator and published
Let me start by saying I made two recipes from the FN this weekend. On Saturday I made one (who's name I will not mention) that took all day to marinate, required specialty ingrediants, took another few hours to cook and the end result was a thumbs down and most of it went down the garbage disposal. Then on Sunday, I found this recipe, took a quick trip to the store and came home and had it all made within 35 minutes. And it was AWESOME! There was literally not one stich of this dish left on the serving plate and my family hardly ever licks their plates clean. HOME RUN RACHAEL! WAY TO GO! item not reviewed by moderator and published
Just the right amount of sweet and lemon. And so easy to make. item not reviewed by moderator and published
This is now one of my favs. I took note from a previous review and cut the lemon curd in half. 5 stars isn't enough for this one. It should get a 10! item not reviewed by moderator and published
I wondered as well. I typed in my search engine, "Rachael Ray's Special Rice," and it took me right to it. It really is special. item not reviewed by moderator and published
it's on the left, top one red color item not reviewed by moderator and published
I said the same thing. item not reviewed by moderator and published

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Weeknight Dinners: Winter