Thursday, April 15, 2010

Lemonade Chicken

3 lbs. Boneless, skinless chicken breast, cut into 1 inch pieces
1 12-oz. Can frozen lemonade, thawed
2 Tbsp. Oil
1 c. water
6 Tbsp. Ketchup
6 Tbsp. Brown sugar
2 Tbsp. Vinegar
Corn starch

Brown chicken in oil (I wasn't able to brown the chicken bc there was too much of it. I just cooked the outside a bit. You probably could get away with not cooking it at all prior to adding the other ingredients). Combine remaining ingredients and bring to a boil. Reduce heat. Cover and simmer 45 - 50 minutes or until tender. Combine 2 Tbsp. Cornstarch (I had to use a bit more than this to thicken things up) and ½ c. cold water. Stir into chicken mixture until thick and bubbly.

To FREEZE: Allow to cool. Add frozen vegetables, if desired. I added peas, and the kids LOVED it! Bag and lay flat. Makes 2 meals.

To SERVE: Thaw overnight in refrigerator. Reheat in a pan, adding water as necessary. Serve over hot rice.

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