4 boneless, skinless chicken breasts, cut into chunks
¼ cup flour
coarse salt
2 tablespoons wok or vegetable oil
1 tablespoon white or rice wine vinegar
½ cup chicken broth or stock
1 jar lemon curd
1 lemon, zested
2 scallions thinly sliced or 20 blades fresh chives, finely chopped

Season chicken with salt and coat lightly with flour. Heat a large skillet or wok-shaped non-stick pan over high heat. Stir-fry chicken until golden, 3 or 4 minutes. Remove chicken from pan and set aside. Reduce heat to medium and return pan to heat.

Add vinegar to pan and let it evaporate. Add stock or broth to pan and scrape up drippings with a whisk. Place curd in a small bowl, add a little hot water and whisk to thin out a little. Add curd to pan and whisk to combine. Return chicken to pan and simmer 2 to 3 minutes to thicken sauce and finish cooking chicken pieces through.

Remove pan from heat, add scallions and zest and toss. Garnish with lemon slices. Serve with steamed rice.