Chicken in Lychee Sauce
Lychees are a small fruit with a stone, of Chinese origin. When bought fresh, they have a hard, parchment-like skin which is reddish-brown in colour. The flesh is firm and slippery, with a slightly perfumed taste.
- 3 chicken breasts each weighing 6 oz, skinned
- 3 tablespoons cornflour
- 3 tablespoons vegetable oil
- 1 onion thinly sliced
- 1 chicken stock cube
- 2 tablespoons boiling water
- 2 tablespoons tomato ketchup
- 2 teaspoons soy sauce
- 11 oz can lychees drained and quartered, with syrup reserved
- 2 large tomatoes skinned and roughly chopped
- 2 tablespoons snipped chives or chopped spring onions
- 2 tablespoons lemon juice
- freshly ground black pepper
- Cut away any bones from the chicken with a sharp knife. Discard any fat. Cut the chicken into 1 cm (1/2 inch) cubes.
- Put the cornflour into a polythene bag then add the chicken cubes and shake until well coated.
- Heat the oil in a large frying-pan, add the onion and fry gently for 5 minutes until soft and lightly coloured.
- Raise the heat, add the chicken and fry for about 5 minutes, turning frequently until lightly browned all over. Remove the pan from the heat.
- In a bowl, dissolve the stock cube in the boiling water. Stir in the tomato ketchup and soy sauce, then stir this mixture into the chicken
- together with the quartered lychees and reserved syrup, the tomatoes and half the chives. Mix well.
- Return to the heat, bring to the boil, then simmer for 1 minute, stirring constantly. Cover with a lid or foil and simmer gently for a further 5 minutes, or until the chicken is tender and cooked through. Stir in lemon juice and pepper to taste, then transfer to a warmed serving dish. Sprinkle with remaining chives. Serve at once.
Calories: 395 kcal
Carbohydrates: 27 g
Protein: 38 g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 677 mg
Potassium: 996 mg
Fiber: 2 g
Sugar: 17 g
Vitamin A: 633 IU
Vitamin C: 72 mg
Calcium: 31 mg
Iron: 1 mg