Recipes from China :: Chinese Main Dish Poultry
3 whole chicken breasts
6 scallions
1 red bell pepper
1/4 c. cornstarch
3 Tbsp. canola (or other vegetable) oil
1/2 c. tomato sauce
1/2 c. water
2 tsp. instant chicken bouillon granules
1 tsp. sugar
1 tsp. cornstarch
1 (11 ounce) can whole peeled lychees, drained
Vermicelli, cooked and drained
Cut chicken breasts in half. Remove and discard bones. Cut each breast half into six pieces. Cut onions into 1-in. pieces. Remove seeds from pepper; cut pepper into 1-in. cubes.
Measure 1/4 c. cornstarch into large bowl. Add chicken pieces and toss until well coated. Heat oil in wok over high heat. Add chicken. Stir fry until chicken is light brown, 5 to 8 mins. Add onion and pepper to chicken. Stir fry 1 minute.
Combine tomato sauce, 1/4 c. of the water, the sugar and bouillon. Pour over chicken-vegetable mixture. Mix well. Stir in lychees. Cover, reduce heat to med. and cook until chicken is tender, about 5 mins.
Combine remaining 1/4 c. water and the 1 tsp. cornstarch. Stir into chicken mixture. Cook and stir until mixture boils and thickens.
Serve with vermicelli.
