Lemon Curd Chicken is an Asian-inspired recipe featuring crispy pan-seared chicken breast pieces topped with a decadent, sweet, and savory sauce made with lemon curd. Not only does using lemon curd in this recipe save time, but it gives this quick and easy entree a luscious lemony flavor.
1½lbsboneless, skinless chicken breasts cut into bite-size pieces
¼cupall-purpose flour
¼teaspoonkosher salt
2tablespoonsolive oil
1tablespoonrice vinegar
¾cupchicken stock
1cuplemon curd
¼cupwater
1tablespoonlemon zest
2scallionsthinly sliced
Instructions
Pour the flour and salt into a large plastic bag and add the chicken pieces. Shake well and make sure all pieces are evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Shake off any excess flour. Add the pieces and pan-sear for two to three minutes on each side or until they are almost cooked through and golden brown.
Remove the meat 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 ¼ cup of water and stir well to combine.
Once everything is mixed well and bubbling, add the meat back in and simmer for two to three minutes, or until the sauce has thickened a little.
Top with the scallions and lemon zest and serve.
Notes
I like to serve this dish on top of white, brown, or fried rice, or you could also serve it with lo mein noodles. If you would like to serve it with a salad, my cucumber and tomato salad would round out the meal nicely. It’s important not to let the chicken pieces overcook, or they will dry out and become tough. Small pieces will only need a few minutes per side but should be cooked to a safe internal temperature of 165 degrees F.Because the chicken pieces are so small, it's hard to get an accurate reading with a meat thermometer. To check for doneness, take a piece from the pan and cut it in half. The meat should be opaque with just a tiny bit of pink in the center. It will continue to cook after removing it from the pan when it sits out while you are making the sauce. While you can make this recipe in advance and then reheat and serve it, it is best served when you first make it. Leftovers may be stored covered in your refrigerator for up to four days. When you are cutting up your chicken, try to keep the pieces roughly the same size to all cook in the same amount of time. The actual cooking time will depend on the size and thickness of the pieces. You can use boneless skinless thighs in place of breasts in this recipe. However, thighs will take longer to cook, so you’ll need to increase cooking time slightly. Using purchased lemon curd is a big part of what makes this recipe so easy. But, if you have homemade lemon curd, by all means, use it.