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| Home -> [Chicken, Fruits, Poultry, Stir-fry] -> [Lemon-pepper chicken stir-fry Recipe] |
Lemon-pepper chicken stir-fry
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Fruits, Poultry, Stir-fry |
Rating: |
0 |
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Ingredients:
| 4
| each | Breasts, chicken, halves | | | -- broiler/fryer, boned | | | -- skinned | | 1
| tbsp | Oil, olive | | 1
| med | Pepper, red, seeded, cut | | | -- into ?inch strips | | 1
| med | Pepper, green, seeded, cut | | | -- into ?inch strips | | 1
| med | Onion, cut into ?inch | | | -- wedges | | 1
| tsp | Pepper, lemon, divided | | 1/2
| cup | Broth, chicken | | 2
| tbsp | Juice, lemon | | 1 1/2
| tsp | Cornstarch | | 1
| tbsp | Capers, drained | | | Capellini, cooked | | | Parsley, chopped |
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Procedures:
| 1 | Pour the oil into a large non-stick fry pan over medium-high heat. | | 2 | Add pepper strips and onion and cook, stirring, about 3 to 4 minutes or until vegetables are crisp tender. | | 3 | Remove the vegetables; set aside. | | 4 | To the drippings remaining in the pan, add the chicken, and sprinkle a ?teaspoon of the lemon pepper over the chicken and stir-fry for 5 minutes or until the chicken is lightly browned and fork tender. | | 5 | In a small bowl, mix together broth, lemon juice, remaining lemon pepper, and cornstarch. | | 6 | Add to the chicken and cook, stirring, until slightly thickened. | | 7 | Stir in the capers and reserved vegetables; heat through. | | 8 | Serve over capellini or other thin pasta. | | 9 | Garnish with chopped parsley. |
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