Chicken with Lychee Fruit

Chinese Favorites, p. 64

¼ cup plus 1 teaspoon cornstarch, divided

3 boneless, skinless chicken breasts (about 1 pound), cut into bite-size pieces

½ cup water, divided

½ 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

This was more lychees than the recipe called for, but I was ok with that. Yum lychees.

Place ¼ cup cornstarch in large resealable food storage bag; add chicken. Seal bag; shake until chicken is well coated. Combine remaining 1 teaspoon cornstarch and ¼ cup water in small cup; mix well. Combine remaining ¼ cup water, tomato sauce, sugar and bouillon granules in small bowl; mix well.

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.

Red bell pepper, green bell pepper, tomato tomahto.

Pour tomato sauce over chicken mixture. Stir in lychees. Reduce heat to low; cover. Simmer until chicken is tender and no longer pink in the center, about 5 minutes.

Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. 

Boom!

Serve over hot noodles.

I thought I had gotten cellophane noodles but they ended up just being really skinny rice noodles. Still delicious. Anyway, I also served this with some Peanut Coconut Thai Soup.

My Rating: 4/5 "The combination of the chicken and the lychees was spot-on. I mean the rest of it was good - the veggies made things less sweety-sweet. But the meat and fruit were the stars they deserved to be. Just a little more savory seasoning and this would be a knockout. Try it for a unique addition to your Asian repertoire!"