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Lemon Chicken Recipe - Rachael Ray - Food Network

This document provides a recipe for Lemon Chicken, courtesy of Rachael Ray, designed for easy preparation in 25 minutes. The recipe serves 4 and includes ingredients such as chicken breast, flour, vinegar, chicken broth, and lemon curd, along with step-by-step cooking instructions. Additional notes suggest using wok oil infused with ginger and garlic, and where to find certain ingredients in stores.

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53 views1 page

Lemon Chicken Recipe - Rachael Ray - Food Network

This document provides a recipe for Lemon Chicken, courtesy of Rachael Ray, designed for easy preparation in 25 minutes. The recipe serves 4 and includes ingredients such as chicken breast, flour, vinegar, chicken broth, and lemon curd, along with step-by-step cooking instructions. Additional notes suggest using wok oil infused with ginger and garlic, and where to find certain ingredients in stores.

Uploaded by

Wanda
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Lemon Chicken

Recipe courtesy of Rachael Ray


Show: 30 Minute Meals
Episodes: Take-Out? Make In! and Take-Out? Make In!

Level: Easy
Yield: 4 servings Cook Mode
Total: 25 min  (Keep screen
Prep: 10 min awake)
NEW: You can now switch to Cook 
Cook: 15 min Mode to keep your screen awake.

Ingredients: Directions:
1 Coat the chunked chicken lightly in flour, seasoned with a
1 1/2 pounds chicken breast or little salt. Heat a large skillet or a wok-shaped nonstick pan
chicken tenders, cut into chunks over high heat. Stir fry chicken until golden, 3 or 4 minutes.
1/4 cup all-purpose unbleached Remove chicken from the pan and return pan to heat. Reduce
flour heat to medium.
Coarse salt
2 tablespoons wok or vegetable 2 Add a splash of vinegar to the pan and let it evaporate.
Add stock or broth to the pan and scrape up any drippings
oil, 2 turns of the pan (preferred
with a whisk. Thin curd by stirring in a little hot water. Add curd
brand: House of Tsang)
to broth and whisk to combine. Add chicken back to the pan
1 tablespoon (a splash) white or
and simmer for 1 to 2 minutes to thicken sauce and finish
rice wine vinegar
cooking chicken pieces through. Remove the pan from heat,
1/2 cup chicken broth or stock add the scallions or chives and zest, and toss chicken pieces
8 ounces (1 cup) prepared lemon well to combine zest and scallions or chives evenly throughout
curd the sauce.
1/4 cup hot water
1 lemon, zested
Cook’s Note
2 scallions, thinly sliced or 20
Wok oil infused with ginger and garlic is usually available on the International
blades fresh chives, finely Foods aisle in many markets. Chicken broths and stocks are available in resealable
chopped paper containers, making storage of remaining product easy and on hand in the
refrigerator; they are found in the soup aisle. Lemon curd is a sweet lemon spread
available in most markets. It is on the jam/jelly aisle.

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