Serves: 4
Total Calories: 212
Cut chicken into uniform strips, about 2 x 1/2 x 1/2 -inch.* In a 10-inch skillet over medium-high heat, sauté 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 the 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.
*Partially frozen or very cold chicken breasts are easier to cut.
Serve with rice, spinach salad, and Fresh Berry Pie
This Lemonade Chicken recipe is from the Simple Dishes/Summer Days Cookbook. Download this Cookbook today.
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