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Lemon-Pepper Chicken Stir-Fry


4 boneless, skinless chicken breast halves, cut in 1-inch pieces
1 tablespoon olive oil
1 red pepper, seeded, cut in 1/4-inch strips
1 green pepper, seeded, cut in 1/4-inch strips
1 medium onion, cut in 1/2-inch strips
1 teaspoon lemon-pepper, divided
1/2 cup chicken broth
2 tablespoons lemon juice
1 1/2 teaspoons cornstarch
1 tablespoon drained capers
cooked capellini
chopped parsley


In large, non-stick frypan, place oil and heat to medium-high temperature. Add pepper strips and onion and cook, stirring, about 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables; set aside. To drippings remaining in same frypan, add chicken; sprinkle 1/2 teaspoon of the lemon-pepper over chicken and stir-fry 5 minutes or until chicken is lightly browned and fork tender. In a small bowl, mix together chicken broth, lemon juice, remaining lemon-pepper, and cornstarch. Add to chicken and cook, stirring, until slightly thickened. Stir in capers and reserved vegetables; heat through. Serve over capellini or other thin pasta. Garnish with chopped parsley.

Nutritional Information:

Servings: 4

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