Rachael Ray Lemon Chicken (30 Minute Meals)

Recipe by AZRT8871
READY IN: 25mins




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