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1
Coat the chunked chicken lightly in flour, seasoned with a little salt.
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2
Heat a large skillet or a wok-shaped nonstick pan over high heat.
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3
Stir fry chicken until golden, 3 or 4 minutes.
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4
Remove chicken from the pan and return pan to heat.
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5
Reduce heat to medium.
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6
Add a splash of vinegar to the pan and let it evaporate.
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7
Add stock or broth to the pan and scrape up any drippings with a whisk.
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8
Thin curd by stirring in a little hot water.
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9
Add curd to broth and whisk to combine.
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10
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
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11
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.
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12
Serve with Special Rice, recipe follows.
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13
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
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14
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
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15
Lemon curd is a sweet lemon spread available in most markets.
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16
It is on the jam/jelly aisle.
