Lemon Chicken

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.