Ingredients:
- 1 ½ lP
chicken breast or chicken tenders, cut into chunks.
- ¼ cup
all-purpose unbleached flour.
- Coarse salt.
- 2 tbsp
vegetable oil.
- 1 tbsp white
wine vinegar.
- ½ cup chicken
broth or stock.
- 1 cup
prepared lemon curd.
- ¼ cup hot
water.
- 1 lemon,
zested.
- 2 scallions,
thinly sliced or 20 blades 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 dripping 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.