Lemon Chicken


1 1/2 pounds chicken breast, cut into chunks       
1/4 cup flour
2 tablespoons vegetable or canola oil                   
1 teaspoon sea salt
1/2 cup chicken stock                                         
1 tablespooin rice wine vinegar
1/4 cup hot water                                               
8 oz. lemon curd
2 scallions, thinly sliced                                       
zest and juice of 1 lemon


Season chicken with salt and coat lightly in flour. Heat oil in large skillet or wok over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove from pan. Reduce heat to medium. Add splash of vinegar to pan and let it evaporate. Add stock and scrape up any drippings with a whisk. Thin the lemon curd out with the hot water and lemon juice. Add the lemon mixture to the broth and whisk to combine. Add the chicken back to the pan and simmer 1 to 2 minutes to thicken sauce and heat chicken through. Remove from heat. Add scallions and zest, and toss to combine evenly.

I serve this with basmati or jasmine rice and steamed broccoli.

Kelley Fluharty is currently participating in the Fit Family Challenge.