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Carol's Lemonade Chicken |
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Serves: 4
Print this Recipe
4 chicken breasts, skin removed
2 cloves garlic minced
2 tablespoons vegetable oil
1 6-ounce can frozen lemonade concentrate thawed
1/2 cup water
3 teaspoons chicken bouillon
1 green bell pepper small, cut in 1-inch strips
1 red bell pepper small, cut in 1-inch strips
1 yellow pepper small cut in 1-inch strips, or 1 small yellow summer squash, cut in 1/4 -inch slices
2 teaspoons cornstarch
White rice Hot cooked
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Cut chicken into uniform strips, about 2 x 1/2 x 1/2 -inch.* In a 10-inch skillet over medium-high heat, saute chicken and garlic in oil until chicken is no longer pink on the outside. Reduce heat to medium.
Add lemonade concentrate, 1/4 cup of the water and bouillon granules. Cook for 10 minutes or until liquid is reduced by half.
Add peppers. Cover and cook for 5 minutes or until peppers are crisp-tender.
In a small bowl, stir remaining 1/4 cup water and cornstarch until smooth. Pour into skillet. Bring to a boil and boil for 1 minute. Serve over rice.
*Partially frozen or very cold chicken breasts are easier to cut.
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