Chinese Lemon Chicken
I've really wanted to post this for over a week now. Mike and I love Chinese food and can't eat enough of it, so I was super excited to find a recipe that's easy to make at home. It tastes even better than some of the lemon chickens I tried at restaurants! I made my mother make it and it also got rave reviews at her house. Oh, and it's a Rachael Ray.
4-6 chicken breasts, cut into chunks (I used 5 or 6 and had lunch leftovers, which made me happy!)
1/4 cup flour
course salt
2 T wok oil or vegetable oil (I sprang for the wok oil because it sounded good - it's infused with garlic and spices - it's not expensive, and I knew I'd use it again. I think it added a deeper flavor, but it will still be marvelous without it)
1 T (a splash) of white or rice vinegar
1/2 chicken broth or stock
8 oz. (1 cup) lemon curd (sold by the jams and jellies)
1/4 warm water (I don't think I used this)
lemon zest
2 green onions, finely chopped
Coat the chunked chicken in flour seasoned with salt. Heat wok or large skillet on high and add oil (two turns of the pan). Stir fry chicken until done and remove from pan. I had to do mine in shifts. After all of the chicken is cooked and removed, turn heat down to medium.
Add the vinegar and let it evaporate. Add the chicken broth and scrape up the bits on the bottom of the pan. Thin the curd by stirring in the hot water and add to pan. Whisk to combine and add the chicken back to the pan. Simmer for a couple of minutes to finish cooking the chicken and let the sauce thicken. Remove from heat and add zest and green onions and stir through. Serve over rice. Try not to lick your plate!
4-6 chicken breasts, cut into chunks (I used 5 or 6 and had lunch leftovers, which made me happy!)
1/4 cup flour
course salt
2 T wok oil or vegetable oil (I sprang for the wok oil because it sounded good - it's infused with garlic and spices - it's not expensive, and I knew I'd use it again. I think it added a deeper flavor, but it will still be marvelous without it)
1 T (a splash) of white or rice vinegar
1/2 chicken broth or stock
8 oz. (1 cup) lemon curd (sold by the jams and jellies)
1/4 warm water (I don't think I used this)
lemon zest
2 green onions, finely chopped
Coat the chunked chicken in flour seasoned with salt. Heat wok or large skillet on high and add oil (two turns of the pan). Stir fry chicken until done and remove from pan. I had to do mine in shifts. After all of the chicken is cooked and removed, turn heat down to medium.
Add the vinegar and let it evaporate. Add the chicken broth and scrape up the bits on the bottom of the pan. Thin the curd by stirring in the hot water and add to pan. Whisk to combine and add the chicken back to the pan. Simmer for a couple of minutes to finish cooking the chicken and let the sauce thicken. Remove from heat and add zest and green onions and stir through. Serve over rice. Try not to lick your plate!
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