Lemon-Pepper Chicken Stir-Fry

Recipe Ingredients

4		Breasts - chicken, halves, - broiler/fryer, bon
		Skinned
1 tablespoon	15ml	Oil - olive
1 tablespoon	15ml	Pepper - red, seeded, cut (medium)
		Into 1/4-inch strips
1		Pepper - green, seeded, cut (medium)
		Into 1/4-inch strips
1		Onion - cut into 1/2 inch (medium)
1 teaspoon	5ml	Pepper - lemon, divided
1/2 cup	118ml	Broth - chicken
2 tablespoons	30ml	Juice - lemon
1 1/2 teaspoons	7.5ml	Cornstarch
1 tablespoon	15ml	Capers - drained
		Capellini - cooked
		Parsley - chopped

Recipe Instructions

Pour the oil into a large non-stick fry pan over medium-high heat. Add pepper strips and onion and cook, stirring, about 3 to 4 minutes or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and stir-fry for 5 minutes or until the chicken is lightly browned and fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon pepper, and cornstarch.

Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through.

Serve over capellini or other thin pasta. Garnish with chopped parsley.

Source:
"Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

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