Tasty Tuesday: Lemon Chicken

You'll have to excuse the tardiness of this post; I fell asleep before I could post it. One of my favorite dishes is the lemon chicken you get at a Chinese restaurant. When I started searching for a recipe, I wanted something I didn't have to fry but still had a lemony flavor. I think I found a decent recipe. It turned out to be a little sweeter than I was expecting, however still lemony goodness!

Rachel Ray's Lemon Chicken

1 1/2 pounds chicken breast, cut into chunks

1/4 cup all-purpose unbleached flour

Coarse salt

2 tablespoons vegetable oil

1 tablespoon (a splash) white wine vinegar

1/2 cup chicken broth

8 ounces (1 cup) prepared lemon curd

1/4 cup hot water

1 lemon, zested

4 green onions, chopped

Here are most of the ingredients- basically all except the water and oil.

This recipe was super easy and fast once I had all the chopping done, which is true of any stir-fry. *A big THANK YOU to my mom for being my assistant!*

I coated the chicken in the flour and salt. Then they were added to a hot pan to cook in a little oil. We cooked them till we couldn't see any pink left.

While that was happening, I thinned the entire jar of lemon curd with hot water and stirred until it was smooth.

When the chicken was done, we removed them from the pan.

In the same pan over medium heat, I added a splash of vinegar. I love watching liquids evaporate! Once the vinegar evaporated, I added the chicken broth and wisked.

Then I added the thinned lemon curd and let that simmer for about a minute. Add the chicken and continue to simmer, cooking the chicken completely and thickening the sauce.

When I was satisfied with the chicken and sauce, I added the green onions and the zest of one lemon. Just prior to serving, I added in the stir-fry vegetables my mom had cooked earlier.

The finished product served over brown rice.

Everyone liked the flavor. Again, it was sweeter than I was expecting, but it was very scrumptious. My family ate it up!

Enjoy!