Monday, September 8, 2008

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 Tpsp. Catsup
6 Tbsp. Brown sugar
2 Tbsp. Vinegar
Corn starch

Brown chicken in oil. Combine remaining ingredients and bring to a boil. Reduce heat. Cover and simmer 45 – 50 minutes or until tender. Combine 2 Tbsp. Cornstarch 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.