The Meal Planner

I really love to discover recipes or create my own that "crack the code" of restaurant favorites. It's so much cheaper to make at home and much healthier. You don't have to worry that it's drenched in fat, sugar, calories, etc....because even if it is (wink, wink...because we all know sometimes it is ;) AT LEAST you know exactly what's going into it and what's going into your body.

So for that reason, I love this Lemon Chicken. It tastes exactly like what you would get at a Chinese restaurant (not authentic by any means...of course I'm referring to North-American Chinese food), you can cut out fat by sauteing the chicken in a minimal amount of oil, and even though the sauce is high in sugar you can control it and balance it out by adding lots of veggies to the Fried Rice, etc. Or you can just eat it and not worry about it.

Which is what I tend to do. Because it's really good.

*Recipes from Rachael Ray

Serves 4

1 pound chicken breast or chicken thighs, cut into chunks
1/4 cup flour
2 tbsp vegetable oil
1 tbsp white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd (find in the jam aisle)
1/4 cup hot water
1 lemon, zested
2 green onions, finely chopped

In a wok or large skillet, heat oil to high heat. Toss chicken in flour, throw into hot pan and cook for 3 or 4 minutes until browned. Remove the chicken to a plate and reduce heat to medium.

Add the rice vinegar (stand back, the fumes are potent) to the pan and let evaporate. Then add chicken broth and scrape up all the chicken bits off the bottom of the pan. While simmering, loosen the lemon curd by mixing with the hot water (boiling is probably best). Add that to the pan, and keep simmering until all the chunks of lemon curd have melted and incorporated (will take a few minutes. Add the chicken back to the sauce, along with the lemon zest and green onions. Serve with Fried Rice.

Click here for printable version of Lemon Chicken


If you like Chinese-restaurant style Lemon Chicken you will love this. It tastes exactly the same. It's a little on the sweet side, but you can more lemon juice to balance that out. Just make this meal and your family will be amazed that you made it yourself and didn't call for take-out ;)

If you want to have a Chinese night, try these as well:

Fore more delicious Rachael Ray recipes check out Taste and Tell's Saturdays with Rachael Ray.

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6 Responses
  1. What I would really love to find is a recipe for their fabulous orange chicken....yes, I am a Panda Express Orange Chicken! Only I don't get to savor the flavor of my favorite addiction all that often..

    Do you think orange marmalade would work to give it that authentic flavor?

  2. Hmmm....I'm not a big jams/jellies person, and I never eat it except for when I cook with it, but from what I know of marmalade it's sour and a bit bitter. Am I wrong? The lemon curd you use for this recipe is really quite sweet, so I'm not sure that orange marmalade would be a good substitute. Dang! Now you are making me crave Orange Chicken!

  3. Vanessa Says:

    I didn't know this when I set out to make this recipe, but Nialle doesn't like Lemon Chicken. Oops. But no worries, because he really liked this recipe! The lemon zest smelled sooo good and really brought a lot of flavour to the sauce.

  4. I love changing Steve's mind about a recipe! I love to see the slight lip curl when you tell them what you are making, and then they taste it and say "This is ACTUALLY good!"

  5. Deborah Says:

    I'm all for Americanized Chinese food - and this sounds like a wonderful recipe!!

  6. Gillian Says:

    Made this for the first time today - yum, yum, yum!