Stir-Fried Chicken, Lemon and Capers

Ingredients

• olive oil, for cooking
• 1 red onion, cut into thin wedges
• 3/4 oz butter
• 1 lb 10 oz chicken breast fillets, cut into bite-sized pieces
• rind of 1 lemon, cut into thin strips
• 2 tablespoons baby capers, rinsed and well drained
• 1/2 cup lemon juice
• 1/4 cup shredded basil

Directions

1. Heat a wok until very hot, add 2 teaspoons of the oil and swirl if around to coat the side.  Add the red onion wedges and stir-fry until softened and golden.  Remove from the wok and set aside.
2. Reheat the wok, add 2 teaspoons of the oil and half the butter, and stir-fry the chicken in two batches until it is browned, adding more oil and butter between batches.  Return all the chicken to the wok with the onion.
3. Stir in the lemon rind, capers, and lemon juice.  Toss well and cook until warmed through.  Add the shredded basil and season with salt and black pepper.