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Chicken with Lychees
Method
- Remove chicken breast from bone, giving six individual pieces.
- Cut each chicken breast in half, lengthwise; cut each half into three pieces.
- Chop shallots into 5cm (2 in) lengths. Remove seeds from pepper, cut pepper into large dice.
- Coat chicken pieces in corn flour, shape off excess.
- Heat oil in pan or wok, add chicken pieces, cook until light golden brown.
- Add pepper and shallots. Cook, stirring, one minute.
- Add combined water, crumbled stock cubes, tomato sauce, sugar, salt and pepper. Add drained lychees, mix well.
- Cover and simmer until chicken is tender, about five minutes.
- Mix corn flour to a smooth paste with the water, add to mixture, stir until boiling.
Ingredients:
3 - large chicken breasts
425 g can - lychees
1 - red pepper
6 - shallots
3 tbsps - oil
1/2 cup - water
2 - chicken stock cubes
3 tbsps - tomato sauce
1 tsps - sugar
2 tsps - water extra
3 - large chicken breasts
425 g can - lychees
1 - red pepper
6 - shallots
3 tbsps - oil
1/2 cup - water
2 - chicken stock cubes
3 tbsps - tomato sauce
1 tsps - sugar
2 tsps - water extra
RECIPES BY REHANA KHAMBATY
