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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    205 Reviews
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    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.
    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.
    This was like sweet and sour lemon chicken, way too sweet, we didn't eat it
    Where is the recipe for the special rice to go with?
    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
    Love the way this tastes, but why did they take way the print button?
    it's on the left, top one red color
    I made this last NIGHT and my husband hand two big plate fulls. This is a winner for prepare again for dinner!!!
    I made a new meal called big slop
    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!
    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.
    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
    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!
    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!
    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.
    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!
    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!!
    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.
    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!!!
    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.
    Absolutely delicious. I love Chicken and lemon even more. This is in my regular rotation.
    I made this for my family last night but instead of using lemon curd i used thick pineapple juice. Turned out amazing!
    My family and I loved it! Although we didn't add all of the lemon curd. I will be making this again,
    made this tonight - not bad - tasted like chinese food - a little bit too sweet was the general consensus
    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
    This is DELICIOUS!!! The chicken came out perfectly cooked and the sauce was wonderful.
    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
    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!
    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!
    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!
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