Lemon Chicken

Total Time:
25 min
10 min
15 min

4 servings

  • 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

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

Peachy, honeyed white wine

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4.4 210
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
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

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Weeknight Dinners: Winter