Chicken With Lychees Recipes

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CHICKEN WITH LYCHEES



chicken with lychees image

Make and share this chicken with lychees recipe from Food.com.

Provided by sargie

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

3 large chicken breasts
cornflour (cornstarch)
1 can lychees
1 red capsicum
6 shallots
3 tablespoons oil (peanut preferably)
1/2 cup water
2 chicken stock cubes
salt
pepper
3 tablespoons tomato ketchup
1 teaspoon sugar
1 teaspoon cornstarch, extra
2 teaspoons water, extra

Steps:

  • cut boned chicken into 1-1/2" pieces,chop shallots into 2" lengths.
  • remove seeds from capsicum cut into large dice.
  • coat chicken pieces in cornstarch shake off excess.
  • heat oil in wok add chicken pieces cook untill light golden brown.
  • addcapsicum and shallots cook stirring for 1 minute.
  • add combinedwater,crumbled stock cubes,tomato ketchup,sugar,salt and pepper.
  • add drained lychees mix well.
  • cover and simmer untill chicken is cooked (about 5 minutes).
  • mix cornstarch to a smooth paste with water,add to chicken mixture,stir untill boiling and thickened (sometimes i omit the sugar and add 2 tablespoons sweet chilli sauce).
  • bon apetite.
  • sargie australia.

Nutrition Facts : Calories 330.3, Fat 20.5, SaturatedFat 4.3, Cholesterol 69.9, Sodium 775.7, Carbohydrate 11.9, Fiber 0.7, Sugar 4.9, Protein 24.3

FRESH PINEAPPLE AND LYCHEE CHICKEN - EMPRESS OF CHINA, SAN FRAN



Fresh Pineapple and Lychee Chicken - Empress of China, San Fran image

When my daughter spent a summer in China, she told me about lychees, a pink fruit they would pick and eat right off the trees. I'd never heard of them, but found canned lychees in an international market and began a search for recipes using them. This recipe intrigued me because of the unusual mix of juices in the sauce (tomato, orange, and pineapple). It also calls for chestnut flour, which I've never used, but I've been told it's sold in World Market, Whole Foods, and specialty food stores. This recipe is from the Empress of China Restaurant in San Francisco, California.

Provided by mailbelle

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1 fresh pineapple
1 1/2-2 lbs boneless skinned chicken breasts, cubed
1/4 cup chestnut flour
2 cups oil
1/2 white vinegar
1/2 cup pineapple juice
1/2 cup orange juice
1/2 cup tomato juice
1/2 cup sugar
1 1/2 teaspoons salt
1/2 fresh lemon
1 tablespoon cornstarch
2 tablespoons water
1 (8 ounce) can lychees

Steps:

  • Cut pineapple in half. Remove fruit from shell, dice, and set aside.
  • Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
  • Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
  • Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
  • Blend in chicken, pineapple and lychees and heat through. Serve immediately.

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