Lemon Chicken Bites

Rewind to 10 years ago when my little guy (who’s now a big guy) was toddling around underfoot while I cooked dinner…I used to watch Rachael Ray’s 30 Minute Meals every night, especially because I couldn’t spend a lot of time cooking dinner with a baby around. Did I ever cook anything she did in 30 minutes? Nope. But that didn’t stop me from trying a bunch of her recipes, including this one. I adapted her recipe a little and added “bites” to the name because when I think of lemon chicken I usually think of a chicken breast and not bite-sized pieces. It’s very yumm-o (see what I did there?) and I always serve it with jasmine rice.

First you want to coat the chicken pieces with some flour and set aside…

Heat some vegetable or canola oil in a large skillet and add some fresh ginger and garlic…
(RR used wok oil which is infused with ginger & garlic, but I prefer to use the fresh ginger and garlic with vegetable oil.)

Brown the chicken for a few minutes in the oil, ginger, and garlic…

Remove chicken from pan, work on the sauce, add the chicken back in to cook a little more in the sauce…then garnish with lemon zest and scallions. Serve with rice and enjoy!

Lemon Chicken Bites (adapted from Rachael Ray’s Lemon Chicken)
1 3/4 – 2 lbs. boneless, skinless chicken breast
1/2 cup all purpose flour
Salt and pepper, to taste
2 tablespoons vegetable or canola oil
1 large clove of garlic, minced
1/2 inch piece of fresh ginger, peeled and finely grated
8 to 10 oz. jar of lemon curd (found either in baking aisle or with jams/jellies)
1 tablespoon rice wine vinegar (or regular white vinegar)
1/2 cup chicken broth
Zest of 1 lemon (only the yellow part – not the white!)
About 2 scallions, thinly sliced
{You can regrow your scallions/green onions – see here!}

1. Start by cutting off any excess fat from your chicken breasts. Cut up the chicken into bite-sized pieces. Salt and pepper the chicken to taste.
2. Coat the chicken with the flour and shake off any excess. I find that a resealable plastic bag works best for this. Set chicken aside.
3. In a large, deep skillet, add the vegetable oil and heat over medium-high heat. Add in the minced garlic and fresh grated ginger. Stir a little to infuse the flavors into the oil.
4. Add the chicken to the pan to brown it on all sides. You don’t need to cook through yet, just cook the flour and let the chicken get golden brown.
5. While the chicken is cooking, empty the lemon curd into a bowl and add about 1/3 cup of hot water. Whisk this together to thin out the lemon curd. Set aside.
6. After the chicken has browned, remove from pan. Add to the pan 1 tablespoon of rice wine vinegar, which will evaporate. Pour in the chicken broth and scrape up any bits from the bottom of the pan.
7. Pour in the thinned lemon curd to the broth and stir to combine.
8. Add the chicken back in and combine with the sauce mixture. Cook over medium heat until the sauce thickens and the chicken is cooked through, about 5-7 minutes.
9. Zest one lemon and add it to the pan. Thinly slice a couple of scallions and add them in also. Stir to combine.
10. Serve over rice and enjoy!


11 thoughts on “Lemon Chicken Bites

  1. Pingback: Lemon Chicken Bites | Zim on a Whim | Organic Rapeseed Oil

  2. Stopping by from Miki’s πŸ™‚ This sounds really good and perfect for little ones to eat, too. When I was first married I’d watch her each day as well. Everything I tried from her was good so I’ll have to try these next. πŸ™‚ Thanks for sharing!

    • Yes, please do and let me know what you think! I will have to dig up a few more of our favorites from her. Some of her recipes use so many ingredients that they’d break the grocery budget if I made them all the time! πŸ™‚ This one is good because a lot of the stuff you might have on hand already. Thanks for stopping by!

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