CHICKEN AND LYCHEES

I tried this recipe from my Chinese cookbook recently and OhMyGosh it's good! And pretty easy to make too. Just pop on over to your local Asian Supermarket to get some of these ingredients...

• 8oz of bean thread noodles
• 1 pound of boneless, skinless chicken breasts (cut in bite-size pieces)
• Vegetable oil
• 1/4 cup and 1 teaspoon of cornstarch (divided)
• Water
• 1/2 cup of tomato sauce
• 1 teaspoon of sugar
• 1 teaspoon of chicken bouillon granules
• 6 green onions (cut into 1 inch pieces)
• 1 red bell pepper (cut into 1 inch pieces)
• 1 can (11oz) of whole peeled lychees

Making the noodles:

1. Cut the bundle of noodles in half

2. Heat water on the kettle

3. In a large bowl, pour the water over the noodles

4. When noodles are done, drain and set them aside

Making the sauce:

1. Place 1/4 cup of cornstarch in resealable food bag and add chicken Shake until chicken is well coated.

2. Combine remaining teaspoon of cornstarch with 1/4 cup of water in a small cup and mix well. Set aside.

3. Combine 1/4 cup of water, tomato sauce, sugar, and bouillon granules in a small bowl and mix well.

 

 4. Chop up vegetables and set aside.

5. Heat oil in wok/skillet over high heat. Add chicken, stir-fry 3 to 5 mins. Add vegetables, stir-fry one min.

  
6. Add tomato sauce mixture and lychees to wok/skillet. Reduce heat to low, cover and simmer 5 mins or until chicken is cooked through.

7. Stir cornstarch mixture and add to wok/skillet. Cook and stir until sauce boils and thickens.

8. Mix noodles into wok/skillet.

8. Mix together and serve in bowl.

I hope you like it!!

Coming soon: Sweet-Hot Orange Chicken Drumettes!

Phoebe XO