Thursday, January 12, 2012

Better Than Take-Out Lemon Chicken!

In a quest to find something fast, easy and tasty to create for our busy Thursday nights, I found this recipe in amongst my pile of recipes torn from magazines.  Served with basmati rice and steamed broccoli, it makes a complete and VERY tasty meal!!!
  1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour*
1/4 tsp garlic powder
Pinch ground ginger
1/4 tsp coarse salt
1 tbsp sesame oil
1 tbsp coconut oil
1 tbsp 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 green onions, thinly sliced

  • Coat the chicken cubes lightly in flour, seasoned with a little salt, the garlic powder and ginger. 
  • Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden in the oils for 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 green onions and zest, and toss chicken pieces well to combine zest and green onions evenly throughout the sauce. 

*Since we don't eat wheat flour, I dusted the chicken in brown rice flour which made them really crispy!
**Lemon curd can be found in the jam and jelly aisle in your local grocery store.

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