- 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
This recipe makes 4 servings.
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.
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