Chicken Stir Fry with Lemon and Capers

By MissHeather

Ingredients

• tablespoon olive oil
• 1 red onion, cut into thin wedges
• 1 1/2 tablespoons butter
• 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
• 2 teaspoons lemon rind, cut in thin strips
• 2 tablespoons salted baby capers, rinsed and drained
• 1/3 cup lemon juice
• 1/4 cup slivered fresh basil

Preparation

Step 1

Heat a wok until very hot; add 2 teaspoons of the oil and swirl it around to coat the side. Add the onion and stir-fry for 2-3 minutes, or until softened and golden. Remove from the wok and set aside.

Reheat the wok, add another 2 teaspoons oil and half the butter; stir-fry the chicken in two batches for 3 - 5 minutes each batch, or until browned; adding the remaining oil and butter between batches. Return all the chicken to the wok with the onion,.

Stir in the lemon rind, capers, and lemon juice. Toss well and cook until warmed through. Add the slivered basil, season with salt and freshly ground black pepper.