Lemon-Pepper Chicken Stir-Fry
chicken, chinese, poultry
4 breasts, chicken, halves, - broiler; /fryer, boned, - skinned
1 tablespoon oil, olive
1 medium pepper, red, seeded, cut - into 1/4; -inch strips
1 medium pepper, green, seeded, cut - into 1; /4-inch strips
1 medium onion, cut into 1/2 inch - wedges
1 teaspoon pepper, lemon, divided
1/2 cup broth, chicken
2 tablespoon juice, lemon
1 1/2 teaspoon cornstarch
1 tablespoon capers, drained
1 capellini, cooked
1 parsley, chopped
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 : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
Yield: 4 servings