By now you know that P.F. Chang’s is one of our favorite restaurants when we go out-of-town. And because we like their food so much, I’m always trying new recipes to copy theirs. My husband’s absolute favorite dish was their Phillip’s Better Lemon Chicken. I can’t ever remember a time when he didn’t order it. But, like I said, it “was” his favorite! Unfortunately for him, they discontinued it about a year ago and I have been trying to come up with a similar recipe ever since.
And, I think I finally have done it with the help of a “secret ingredient”! Not only does this delicious dish of crispy lemony chicken taste like their Phillip’s Better Lemon Chicken, it is really easy and you won’t believe how quickly you can get it on the table to rave reviews from your family. In these pictures, I served it over white rice, but it is even more delicious and healthier if you serve it over quinoa or brown rice. Add some broccoli or a nice salad, and well, it just doesn’t get much more tasty.
Wondering what the “secret” ingredient is? Well, it’s prepared jarred lemon curd! You can find it near the jellies and jams in your grocery store and it is a wonderful addition to any dish when you want to add a lemony taste!
The ingredients for Lemon Chicken are 1-1/2 pounds of chicken breasts or thighs, 1/4 cup all-purpose flour, Kosher salt, olive oil, rice vinegar, chicken broth, 1 cup of lemon curd, a lemon and 2 scallions.
To get started, pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces of chicken are coated.
Shake off any excess flour. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and stir-fry for about 4-5 minutes or until it is cooked through and crispy.
Remove the chicken from the pan and reduce the heat to medium. Add the vinegar, and chicken stock and scrape up any drippings or brown bits with a whisk. Add the lemon curd and 1/4 cup of water and stir well to combine. Once everything is mixed well and bubbling, add the chicken pieces back in and simmer for 2-3 minutes more, or until the sauce has thickened a bit. Serve immediately over white or brown rice, or quinoa. Garnish with scallions and lemon zest. Enjoy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
- 1-1/2 lbs chicken breasts or thighs cut into chunks
- 1/4 cup all-purpose flour
- kosher salt
- 2 Tbsp olive oil
- 1 Tbsp rice vinegar
- 3/4 cup chicken stock
- 1 cup prepared lemon curd
- 1 lemon zested
- 2 scallions thinly sliced
Ingredients
|
- Pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces of chicken are coated. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and stir-fry for 4-5 minutes or, until it is cooked through and crispy.
- Remove the chicken from the pan and reduce the heat to medium. Add the vinegar, chicken stock and scrape up any drippings or brown bits with a whisk. Add the lemon curd and 1/4 cup of water and stir well to combine. Once everything is mixed well and bubbling, add the chicken pieces back in and simmer for 2-3 minutes, or until the sauce has thickened a little. Serve immediately over white or brown rice, or quinoa. Garnish with scallions and lemon zest. Enjoy.
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