Chicken with Lychees

Chicken with Lychees

Chicken with Lychees


Makes 4 servings


1/4 cup plus 1 teaspoon cornstarch, divided
3 boneless skinless chicken breasts (about 1 pound), cut into bite-size pieces
1/2 cup water, divided
1/2 cup tomato sauce
1 teaspoon sugar
1 teaspoon instant chicken bouillon granules
3 tablespoons vegetable oil
6 green onions with tops, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 can (11 ounces) whole peeled lychees, drained
Cooked Cellophane Noodles (recipe follows, optional)


  1. Place 1/4 cup cornstarch in large resealable food storage bag; add chicken. Seal bag; shake until chicken is well coated.
  2. Combine remaining 1 teaspoon cornstarch and 1/4 cup water in small cup; mix well. Combine remaining 1/4 cup water, tomato sauce, sugar and bouillon granules in small bowl; mix well.
  3. Heat oil in wok or large skillet over high heat. Add chicken; stir-fry until lightly browned, 5 to 8 minutes. Add onions and bell pepper; stir-fry 1 minute.
  4. Pour tomato sauce mixture over chicken mixture. Stir in lychees. Reduce heat to low; cover. Simmer until chicken is tender and no longer pink in center, about 5 minutes.
  5. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Serve over hot Cellophane Noodles.

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