Lemon Chicken

Ingredients

• 0.5 cup chicken broth 
• 1.5 pounds chicken tenderloins cut into chunks
• 4 servings coarse salt 
• 1 cup lemon curd prepared
• 1  lemon zest 
• 1 tablespoon rice wine vinegar 
• 2  scallions fresh thinly sliced finely chopped
• 0.3 cup unbleached flour all-purpose
• 2 tablespoons vegetable oil (preferred brand: House of Tsang)
• 0.3 cup water hot

Equipment

• frying pan
• whisk
• wok

Directions

1. Watch how to make this recipe.
2. Coat the chunked chicken lightly in flour, seasoned with a little salt.
3. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes.
4. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
5. Add a splash of vinegar to the pan and let it evaporate.
6. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water.
7. Add curd to broth and whisk to combine.
8. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
9. 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.