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.

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.

Author: Evelyn
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

Scale

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

Cook Mode Prevent your screen from going dark

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

Find it online: https://cookupjoy.com/lemon-chicken/