CHICKEN WITH LYCHEE FRUIT

Chinese Favorites Cookbook p. 64.

Ingredients

Directions:
1/4 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 bouilion 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
● Place 1/4 cup cornstarch in a large resealable food storage bag; add chicken. Seal bag; shake until chicken is well coated.
● Combine remaining 1 teaspoon cornstarch and 1/4 cup water in a small cup; mix well.
● Combine remaining 1/4 cup water, tomato sauce, sugar and bouilion granules in a 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.
● Pour tomato sauce mixture over chicken mixture.
● Stir in lychees; reduce heat to low; cover and summer until chicken is tender and not longer pink in center, about 5 minutes.
● Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.

● Serve over hot noodles.