Rachael Ray Lemon Chicken (30 Minute Meals) Recipe

Name: Rachael Ray Lemon Chicken (30 Minute Meals)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks; 1/4 cup unbleached all-purpose flour; coarse salt; 2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand House of Tsang); 1 tablespoon white vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash); 1/2 cup chicken broth or 1/2 cup stock; 8 ounces prepared lemon curd (1 cup); 1/4 cup hot water; 1 lemon, zest of; 2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

Servings: persons

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
1/4 cup unbleached all-purpose flour
coarse salt
2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand House of Tsang)
1 tablespoon white vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash)
1/2 cup chicken broth or 1/2 cup stock
8 ounces prepared lemon curd (1 cup)
1/4 cup hot water
1 lemon, zest of
2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

1
Coat the chunked chicken lightly in flour, seasoned with a little salt.
2
Heat a large skillet or a wok-shaped nonstick pan over high heat.
3
Stir fry chicken until golden, 3 or 4 minutes.
4
Remove chicken from the pan and return pan to heat.
5
Reduce heat to medium.
6
Add a splash of vinegar to the pan and let it evaporate.
7
Add stock or broth to the pan and scrape up any drippings with a whisk.
8
Thin curd by stirring in a little hot water.
9
Add curd to broth and whisk to combine.
10
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
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.
12
Serve with Rice.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks, 1/4 cup unbleached all-purpose flour, coarse salt, 2 tablespoons wok oil (preferred brand House of Tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand House of Tsang), and more.

Yes, Rachael Ray Lemon Chicken (30 Minute Meals) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael Ray Lemon Chicken (30 Minute Meals)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions