Total Calories: 208
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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