Serves 4
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  1. Toss the chicken in the flour until lightly coated and shake off any excess.
  2. Heat the oil in a large frying pan or wok over a high heat. Add the chicken and cook for five minutes, stirring frequently, until golden. Remove from the pan and set aside.
  3. Reduce the heat to medium and add the garlic and ginger. Cook for 30 seconds until fragrant, then add the vinegar and soy sauce. Cook for 1-2 minutes until nearly evaporated.
  4. Add the chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  5. Stir in the lemon curd until combined, then return the chicken to the pan. Cook for another 3-4 minutes until the sauce has thickened and the chicken has cooked through.

Nutrition Facts

Per serving:574kcals, 33.7g fat (13.7g saturated), 28.3g carbs, 15.1g sugars, 49.4g protein, 0.8g fibre, 0.627g sodium