Ingredients:
20 ml olive oil
1 red onions, cut into wedges
25 g butter
800 g skinless chicken breasts, cut into bite sized pieces
2 strips fresh lemon rind, cut into thin strips
2 tablespoons capers, rinsed and drained
80 ml lemon juice
1/4 cup shredded basil
Directions:
Heat a wok until hot, add half the oil and swirl to coat.
Add the onion and stir-fry for 2-3 minutes or until softened.
Remove from the wok and set aside.
Reheat the wok, add another teaspoon of oil and half the butter, and 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 rind, capers and lemon juice.
Toss well and cook until heated through.
Add the basil and season with salt and freshly ground black pepper.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.