Lemonade Chicken - cooking recipe

Ingredients

2 Tbsp. olive oil
2 cloves garlic, minced
1 (6 oz.) can lemonade
1/2 c. water
3 chicken bouillon cubes, crushed
3 medium peppers (1 yellow, 1 red and 1 green)
2 tsp. cornstarch
4 chicken breasts, cut into small pieces (frozen chicken is easier to cut)
yellow squash or zucchini (optional)

Preparation

In skillet saute chicken until pink is gone; saute in 2 tablespoons olive oil and
2 cloves garlic.
Add lemonade, 1/4 cup water and bouillon; boil
until 1/2 the water is gone over medium heat.
Add peppers;
cook
10
minutes,
covered.
In a separate bowl, mix 2
teaspoons
cornstarch and 1/4 cup water. Stir until blended.
Add the
mixture
to
skillet; boil for 1 minute.
Serve over rice.