Miss M put in a request for lemon chicken one night for dinner. It's one of her favorite dishes, although it does come in second to orange chicken. I had made lemon chicken once before for her and although she loved it, I wasn't overly happy with how it turned out, so this time I tweaked the recipe a little and it turned out much better.
Serves: approximately 5 people.
- 4 chicken breasts
- 1 jar of lemon curd
- 3 green onions
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 1/4 cup chicken broth
- 1/3 cup (approx) plain flour
- 2 tbs olive oil
- zest from one lemon
- pinch of salt & pepper
Cut the chicken into 1 inch pieces and coat each piece with flour.
Add 1 tablespoon of olive oil to a large pan or wok and stir fry the chicken until it's browned. Transfer the chicken to a plate.
Add the second tablespoon of olive oil to the pan along with the ginger, garlic and diced white section from the green onion. Stir fry until the onion is softened. Turn the heat down to about medium and add the chicken broth slowly and stir constantly. Gradually add the lemon curd one spoon at a time, stirring frequently until it's combined and the liquid is now slightly thick, but smooth.
Return the chicken to the pan along with a pinch of salt and pepper, lemon zest and the greens from the onion. Turn the heat down to low and simmer for about 5 minutes.
Serving suggestion: steamed rice and vegetables