Thursday, February 19, 2009

Lemonade Chicken

This recipe came from Spark People Recipes. I've altered it to make enough for one meal for an average family. It tastes very much like the Orange Chicken you would find at a Chinese restaurant, except not at all spicy. If you want it spicy, I'm sure a few red pepper flakes would do the trick.

  • 1 1/2 pounds boneless, skinless chicken, cut into one-inch pieces
  • 6 ounces (1/2 can) frozen lemonade concentrate, thawed
  • 1 tablespoon oil
  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 1/2 cup water
  • 3 tablespoons brown sugar (or brown sugar substitute such as Splen.da)
  • 1 tablespoon cornstarch
Brown chicken in oil. Combine all ingredients except oil and bring to a boil. Reduce heat, cover and simmer about 40 minutes or until chicken is tender. Combine cornstarch with 1/2 cup cold water and mix until blended. Stir cornstarch mixture into chicken until thick and bubbly. Allow to cool. Transfer to a zipper bag or other suitable container for freezing.

To reheat, just let thaw enough to get it out of the container. I brought mine back to a boil, but I'm not sure if that's necessary. Eat over rice or noodles.

1 comment:

  1. This recipe is SO good! I did find that a whole recipe is too large for my family, so I make the sauce & freeze half of it, then use the remaining sauce with 1/2 the amount of chicken on the recipe. It is really good served with frozen green beans, pea pods, or asian veggie mixes. I serve with rice...don't think I would like it with noodles!


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