Lychee Chicken Recipe: A Sweet & Savory Delight

INGREDIENTS

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)

PREPARATION:

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.

This recipe appears in: Chinese