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Lemonade Chicken

1 cup white rice
1 green pepper cut in 1" strips
4 chicken breast halves, skinless, boneless, chilled
1 red pepper cut in 1" strips
2 cloves garlic minced
1 yellow pepper cut in strips
1 6-oz can frozen lemonade concentrate thawed
1/4 cup water
3 tsp. chicken bouillon granules
1/4 cup water
2 tsp. cornstarch

Cook rice according to package directions, keep warm if necessary.
Cut chicken into strips. In a large
skillet over medium-high heat, sauté chicken and garlic in oil until
chicken is opaque. Reduce heat to medium. Add lemonade concentrate, 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 water and cornstarch until
smooth. Pour into skillet. Bring to boil and boil for 1 minute.
Serve over rice.



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