Lemon-Pepper Chicken Stir-Fry

• 4 each chicken breast halves, boneless, skinless broiler/fryer
• 1 tablespoon vegetable oil olive
• 1 medium sweet red bell peppers red, seeded, cut into 1/4 inch strips
• 1 medium green bell peppers seeded, cut into 1/4 inch strips
• 1 medium onions cut into 1/2 inch wedges
• 1 teaspoon black pepper lemon, divided
• 1/2 cup stock chicken
• 2 tablespoons juice lemon
• 1 1/2 teaspoons cornstarch
• 1 tablespoon capers drained
• 1 x pasta, capellini cooked
• 1 x parsley leaves chopped

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 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.
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.

chicken breast halves, vegetable oil olive, sweet red bell peppers, green bell peppers, onions, black pepper, stock chicken, lemon, cornstarch, capers, pasta, parsley

Taken from recipeland.com/recipe/v/lemon-pepper-chicken-stir-fry-42817 (may not work)