Name: Chicken with lychees
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 large chicken breasts; 6 shallots; 1 red pepper; 1/3 cup cornflour; 3 tablespoon oil; 425 gram can lychees; 1/2 cup water; 2 chicken stock cubes; 3 tablespoon tomato sauce; 1 teaspoon sugar; 1 pinch salt; 1 pinch pepper; 1 teaspoon cornflour, extra; 2 teaspoon water, extra

Ingredients

3 large chicken breasts

6 shallots

1 red pepper

1/3 cup cornflour

3 tablespoon oil

425 gram can lychees

1/2 cup water

2 chicken stock cubes

3 tablespoon tomato sauce

1 teaspoon sugar

1 pinch salt

1 pinch pepper

1 teaspoon cornflour, extra

2 teaspoon water, extra

Method

1.Cut each chicken breast in half, lengthwise, cut each half into three pieces. Chop shallots into 5cm lengths. Remove seeds from red pepper, cut red pepper into large dice.

2.Coat chicken pieces in cornflour, shake off excess. Heat oil in pan or wok, add chicken pieces, cook until light golden brown.

3.Add red 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.

4.Mix extra cornflour to a smooth paste with the water, add to mixture, stir until boiling. Serves 4.

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