Ingredients:
1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
1/4 cup unbleached all-purpose flour
coarse salt
2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan ( preferred brand House of Tsang)
1 tablespoon white vinegar (a splash) or 1 tablespoon rice wine vinegar ( a splash)
1/2 cup chicken broth or 1/2 cup stock
8 ounces prepared lemon curd ( 1 cup)
1/4 cup hot water
1 lemons, zest of
2 scallions, thinly sliced or 20 stalks 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 Rice.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.