Easy Lemon Chicken

Name: Easy Lemon Chicken
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 1/2 pounds chicken breast or chicken tenders, cut into bite-sized chunks; 1/4 cup all-purpose flour; coarse salt, to taste; 2 tablespoons vegetable oil; 1 tablespoon white or rice wine vinegar; 1/2 cup chicken broth or chicken stock; 8 ounces jarred lemon curd; 1/4 cup water, hot; 1 lemon, zested; fresh chives, to taste, thinly sliced, for garnish; white rice, optional, to taste, cooked and hot, for serving

Chicken Asian Stove-Top

Time: 25 minutes

Yield: 4 servings

About

Weeknight meals don't have to feel rushed or lacking just because you're tired! With Easy Lemon Chicken on your side, the weeknight can be as vibrantly fun as the weekend! It takes less than half an hour to whip up some sunny and sweet lemon-coated chicken bites in a savory, sticky sauce! Throw it over rice or stir-fried veggies and call it a day. Easy Lemon Chicken ensures you won't be heading to bed hungry!

Ingredients

1 1/2 pounds chicken breast or chicken tenders, cut into bite-sized chunks
1/4 cup all-purpose flour
coarse salt, to taste
2 tablespoons vegetable oil
1 tablespoon white or rice wine vinegar
1/2 cup chicken broth or chicken stock
8 ounces jarred lemon curd
1/4 cup water, hot
1 lemon, zested
fresh chives, to taste, thinly sliced, for garnish
white rice, optional, to taste, cooked and hot, for serving

Directions

Step 1 -In a bowl, add the chicken pieces, the flour, and the salt and toss to coat.

Step 2 -In a large skillet or a wok over high heat, add the oil.

Step 3 -Add the chicken pieces and stir-fry until golden, about 3-4 minutes.

Step 4 -Transfer the chicken pieces to a plate.

Step 5 -Place the skillet over medium heat.

Step 6 -Add the vinegar to the hot skillet and let it evaporate, about 1 minute.

Step 7 -Add the broth and using a wooden spoon, scrape the bottom of the pan to loosen the browned bits.

Step 8 -In a small bowl, add the lemon curd and the hot water and stir to combine.

Step 9 -Add the curd-water mixture to the broth in the skillet and whisk to combine.

Step 10 -Add the chicken pieces to the skillet and simmer until the sauce has thickened and the chicken pieces reach an internal temperature of 165 degrees F, about 1-2 minutes.

Step 11 -Transfer the skillet from the heat.

Step 12 -Add the lemon zest to the chicken mixture and toss to evenly combine.

Step 13 -Garnish with the chives and serve over the white rice.

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