Lemonade Chicken & Peppers

By ninebirch

Ingredients

• 1 cup long-grain rice
• 4 boneless, skinless chicken-breast halves (about 5 ounces each)
• 1 each medium green bell pepper & red bell pepper
• 1 medium yellow bell pepper
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 (6-ounce) can frozen lemonade concentrate, thawed
• 1/2 cup water, divided
• 1 tablespoon instant chicken bouillon
• 2 teaspoons cornstarch

Details

Servings 4
Preparation time 26mins
Cooking time 47mins

Preparation

Step 1

1 Cook rice using package directions; keep warm.

2 Cut the chicken into strips. Cut the bell peppers into strips.

3 Heat vegetable oil in a large skillet over medium-high heat. Stir-fry chicken and garlic in hot oil until chicken is golden, about 5 minutes. Reduce heat to medium.

4 Add the lemonade concentrate, 1/4 cup water and bouillon to chicken in skillet and mix well.

5 Cook the chicken mixture until the liquid is reduced by half, about 10 minutes. Stir in bell peppers. Cook, covered, until bell peppers are crisp-tender, about 5 minutes.

6 Combine remaining water and cornstarch in a small bowl; mix well. Stir into chicken mixture. Bring to a boil. Cook, stirring frequently, for 1 minute. Serve over rice.