Lemonade Chicken

By draingal

For variety, use one green, one red and one yellow pepper, or use one small summer squash, cut in 1/4-inch slices, for one of the peppers.

*partially frozen or very cold chicken breasts are easier to cut.

Ingredients

• 4 boneless chicken breast halves, skin removed
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 can (6 oz.) frozen lemonade concentrate, thawed
• 1/2 cup water
• 3 teaspoons chicken bouillon granules
• 3 small bell peppers, cut in 1-inch strips
• 2 teaspoons cornstarch

Preparation

Step 1

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 hot oil until chicken is no longer pink on the outside. Reduce heat to medium.
Add lemonade concentrate, 1/4 cup of water, and bouillon granules. Cook 10 minutes or until liquid is reduced by half.
Add peppers. Cover and cook 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. Stirring, bring to a boil and boil 1 minute.