Craving that irresistibly sweet and tangy lemon chicken from your favorite restaurant but need a dinner on the table in record time? What if you could create a glossy, vibrant, and incredibly delicious lemon chicken stir-fry in your own kitchen in under 20 minutes? This recipe for Easy Lemon Chicken uses a brilliant shortcut to deliver takeout-style flavor, faster than you can get delivery.
This isn’t your average, complicated stir-fry. The secret to this dish’s incredible speed and foolproof flavor is one simple, genius ingredient: prepared lemon curd. We use this sweet and tangy spread to create an instant, perfect pan sauce that beautifully coats golden, crispy chunks of chicken. Get ready to discover your new favorite weeknight dinner hack.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Weeknight Shortcut
What makes this Easy Lemon Chicken recipe a true game-changer is its incredible efficiency and minimal ingredient list. By leveraging the balanced sweet-and-tart flavor of store-bought lemon curd, we eliminate the need to juice lemons, measure sugar, and make a cornstarch slurry. It’s a one-pan wonder that delivers a stunningly delicious, glossy, and fragrant lemon chicken that the whole family will love.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Quick Stir-Fry
This recipe uses a handful of smart ingredients to create a dish with maximum flavor and minimum effort.
- Chicken Breast or Tenders: Lean, quick-cooking, and the perfect canvas for our bold lemon sauce. We cut the chicken into uniform, bite-sized chunks to ensure they cook quickly and get golden and crispy on all sides.
- Prepared Lemon Curd: This is the secret weapon and the undeniable star of this recipe! Lemon curd is a sweet and tangy spread, almost like a jam or pudding, made from eggs, lemon, sugar, and butter. It’s typically found in the jam and jelly aisle of your grocery store. Using it here is a brilliant kitchen hack that provides the perfect balance of lemon flavor, sweetness, and thickness for an instant, foolproof sauce.
- All-Purpose Flour: A light coating of flour is the key to creating a delicate, crispy crust on the chicken. It also helps to slightly thicken the final sauce, giving it that wonderful, glossy, clinging consistency.
- Rice Wine Vinegar: A small splash of this mild, slightly sweet vinegar is used to deglaze the pan after cooking the chicken. Its acidity helps to lift all the flavorful, savory browned bits from the bottom of the pan, adding a crucial layer of depth to our otherwise sweet and tangy sauce.
- High-Smoke-Point Oil (Wok or Vegetable Oil): When stir-frying, you need an oil that can handle high heat without smoking or burning. A neutral wok oil (which is often infused with ginger and garlic) or a simple vegetable or canola oil is perfect.
- Fresh Lemon Zest and Scallions/Chives: These are the essential finishing touches. We stir them in at the very end, off the heat, to preserve their fresh, potent flavors. The zest provides a bright, fragrant citrus aroma, and the scallions or chives add a mild, fresh oniony bite.
Step-by-Step to 20-Minute Lemon Chicken
This dish comes together in a flash, so it’s best to have all your ingredients prepped and ready to go before you start cooking.
Step 1: Prepare and Cook the Chicken
First, place the chunked chicken in a medium bowl. Sprinkle it with the all-purpose flour and a pinch of salt, and toss until the chicken pieces are lightly and evenly coated.
Heat a large skillet, wok, or wok-shaped nonstick pan over high heat. Add the 2 tablespoons of wok or vegetable oil.
Pro Tip: Make sure your pan is very hot before adding the chicken. This is the key to getting a beautiful golden-brown sear instead of just steaming the meat.
Carefully add the flour-dusted chicken to the hot pan in a single layer. Stir-fry the chicken, turning the pieces occasionally, until they are golden brown on all sides and cooked through. This should only take 3 or 4 minutes.
Once cooked, use a slotted spoon to remove the chicken from the pan and set it aside on a plate.
Step 2: Create the Quick Lemon Pan Sauce
Return the empty pan to the stove and reduce the heat to medium.
Add the splash of rice wine vinegar to the pan. It will sizzle and steam immediately. Use a whisk or a wooden spoon to scrape up any delicious browned drippings from the bottom of the pan as the vinegar evaporates.
Next, pour the chicken broth into the pan. In a separate small bowl, thin the lemon curd by stirring in the 1/4 cup of hot water until it is smooth. Add the thinned lemon curd to the pan with the broth and whisk everything together until you have a smooth, combined sauce.
Step 3: Combine and Finish the Dish
Add the cooked chicken pieces back into the pan with the lemon sauce. Let the mixture simmer for 1 to 2 minutes. This will allow the sauce to thicken slightly into a beautiful glaze and ensures the chicken is heated all the way through.
Turn off the heat completely. Add the freshly grated lemon zest and the sliced scallions or chopped chives to the pan. Toss the chicken pieces well to coat them in the glossy sauce and to distribute the fresh zest and scallions evenly.
Serving Your Easy Lemon Chicken
This sweet and tangy chicken is best served immediately while the sauce is glossy and the chicken is at its crispiest.
The perfect way to serve it is over a bed of fluffy, steamed white or brown rice, which will soak up all of the incredible lemon sauce. For a complete meal, serve it alongside some simple steamed or stir-fried vegetables, like broccoli, snow peas, or asparagus.
Garnish with a few extra sliced scallions or chives for a fresh, beautiful finish.
The Quickest 20-Minute Easy Lemon Chicken
A quick and easy stir-fry recipe for a sweet and tangy lemon chicken. Chunks of chicken breast are lightly coated in seasoned flour and quickly pan-fried until golden. A simple yet flavorful sauce is then created in the same pan by deglazing with vinegar and chicken stock and then whisking in prepared lemon curd. The chicken is returned to the pan to simmer in the sauce and is finished with fresh lemon zest and scallions or chives.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese-American
Ingredients
- 1 1/2 pounds chicken breast or chicken tenders, cut into chunks
- 1/4 cup all-purpose unbleached flour
- Coarse salt
- 2 tablespoons wok or vegetable oil (House of Tsang brand recommended)
- 1 tablespoon (a splash) white or rice wine vinegar
- 1/2 cup chicken broth or stock
- 8 ounces (1 cup) prepared lemon curd
- 1/4 cup hot water
- 1 lemon, zested
- 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Instructions
- Lightly coat the chicken chunks in flour that has been seasoned with a little salt.
- Heat a large skillet or a wok over high heat. Add the oil.
- When the oil is hot, add the chicken and stir-fry for 3 to 4 minutes, until golden brown.
- Remove the cooked chicken from the pan and set it aside. Return the pan to the heat and reduce the heat to medium.
- Deglaze the pan by adding a splash of vinegar and letting it evaporate while scraping up any browned bits.
- Pour the chicken stock into the pan.
- In a small bowl, thin the lemon curd by stirring in a little hot water. Add the thinned curd to the stock in the pan and whisk to combine.
- Return the chicken to the pan. Let it simmer in the sauce for 1 to 2 minutes to allow the sauce to thicken and to finish cooking the chicken.
- Remove the pan from the heat. Add the scallions or chives and the lemon zest, and toss everything to combine.
- Serve immediately.
Notes
- Using prepared lemon curd is a key shortcut for creating the sweet and tangy sauce quickly.
- Making the sauce in the same pan used to cook the chicken incorporates the flavorful browned bits (fond) into the dish.
- A large skillet or a wok-shaped nonstick pan is recommended for this recipe.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 550-650
- Sugar: 30-40 g
- Sodium: 500-700 mg
- Fat: 25-35 g
- Saturated Fat: 8-12 g
- Trans Fat: 0 g
- Carbohydrates: 40-50 g
- Fiber: 1-2 g
- Protein: 35-45 g
- Cholesterol: 150-180 mg
Storage and Make-Ahead Tips
This dish is designed to be a quick, fresh meal, and it truly shines when eaten right after cooking.
- Make-Ahead Prep: The best way to make this meal even faster is to do your prep ahead of time. You can cut the chicken into chunks, slice the scallions, and zest the lemon in advance. Store them in separate airtight containers in the refrigerator until you’re ready to cook.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: The crispy coating on the chicken will soften upon refrigeration. You can reheat the lemon chicken gently in a skillet over low heat or in the microwave. The flavor will still be delicious!
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Creative Recipe Variations
This simple and delicious recipe is a fantastic base for your own creative additions.
- Make it a Full Stir-Fry: To make this a true one-pan meal, you can add some quick-cooking vegetables. After you remove the cooked chicken from the pan, add 1-2 cups of vegetables like sliced bell peppers, broccoli florets, or snow peas. Stir-fry them for a few minutes until crisp-tender, then remove them and proceed with the sauce. Add the chicken and the cooked vegetables back to the pan at the end.
- Give it a Spicy Kick: For a delicious sweet, sour, and spicy flavor profile, add 1-2 teaspoons of a chili-garlic sauce (like sambal oelek) or a generous pinch of red pepper flakes to the pan when you deglaze with the vinegar.
- Try a Different Protein: This amazing lemon curd sauce is fantastic with other proteins as well! Try it with pan-fried shrimp (they will cook in just 2-3 minutes), thin pork cutlets, or even crispy, pan-fried tofu for a delicious vegetarian version.
Enjoy Your New Weeknight Favorite!
You’ve just discovered the ultimate kitchen hack for a delicious, takeout-style meal in minutes. This Easy Lemon Chicken is proof that you don’t need a long list of ingredients or a lot of time to create a meal that is vibrant, satisfying, and sure to become a new family favorite. It’s the perfect, sunny dish for any night of the week.
We hope you love this incredibly fast and flavorful recipe!
If you enjoyed making this dish, please leave a comment below or share it with a friend who is always looking for quick dinner solutions!
Frequently Asked Questions (FAQs)
Q1: What is lemon curd and where do I find it in the grocery store?
Lemon curd is a sweet, rich, and tangy spread, similar in consistency to a thick pudding or jam. It’s made from lemons (juice and zest), sugar, eggs, and butter. It is a staple in British baking for tarts and scones. You can typically find it in the grocery store in the aisle with the jams, jellies, and other fruit spreads.
Q2: Can I make this recipe gluten-free?
Yes, easily! To make this dish gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch to coat the chicken. Also, ensure that your chicken broth and lemon curd are certified gluten-free.
Q3: My chicken came out soggy, not crispy. What did I do wrong?
The two most common culprits for soggy chicken are not getting the pan hot enough before adding the chicken, or overcrowding the pan. You need to hear a loud sizzle when the chicken hits the oil. If you don’t, the flour coating will just absorb the oil instead of crisping up. Cook the chicken in two batches if necessary to ensure each piece has enough space to brown properly.
Q4: What should I serve with this lemon chicken?
This dish is perfect served over a bed of fluffy rice (Jasmine, basmati, or brown) to soak up the delicious sauce. It’s also wonderful with noodles, like lo mein or even spaghetti. For a vegetable side, simple steamed broccoli, asparagus, or snow peas are a fantastic and healthy pairing.
Q5: Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would be delicious in this recipe. They will have a slightly richer flavor and stay very moist. Simply cut them into bite-sized chunks and cook them for a minute or two longer than the chicken breast, until they are golden brown and cooked through.