Makes 4 servings
- 1 cup white rice
- 4 chicken breasts chilled
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- 1 6-fluid ounce can frozen lemonade concentrate thawed
- 1/4 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
- 1/4 cup water
- 2 teaspoons cornstarch
Cook rice according to package directions; keep warm if necessary.
Remove skin from chicken breasts. Cut chicken into 2 x 1/2 x 1/2 -inch strips. In a 10-inch 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 a boil and boil for 1 minute. Serve over rice.
