Earlier this week I had the opportunity to take dinner into a family at church whose mother had had surgery. Usually I take one of my tried and true classics.
Don’t you have a few Go To recipes you use when you take dinner to someone?
Well, this time I decided to be a bit adventurous and try a new recipe that Lori sent me for my Lovely Lemon Giveaway.
I couldn’t resist giving this recipe a try since it used one of my favorite things – lemon curd!
I was a little concerned that because of the lemon curd the dish would be overly sweet but no worries. Of course there was a mild sweetness to it but the curd made such a nice smooth glaze for the chicken – yum!
When I called my friend to check in on her a few days after taking her dinner she commented on how good the chicken was and asked for the recipe – so I guess it’s a keeper!
The recipe calls for wok oil which I couldn’t find at my grocery store so I used plain old vegetable oil. The green onions and lemon rind on top make for a pretty presentation.
What’s your favorite dish to make when you take dinner to someone else?
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 C all-purpose unbleached flour
2 Tbsp wok or vegetable oil, 2 turns of the pan (preferred brand:House of Tsang)
1 Tbsp (a splash) white or rice wine vinegar
1/2 C chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 C hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped (I used green onions)
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 over rice or noodles.
Cook’s Notes: Wok oil infused with ginger and garlic is usually available on
the International Foods aisle in many markets.