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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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this is a recipe easy to prepare and cook. serve with plain boiled rice Ingredients:
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 |
Directions:
1. cut boned chicken into 1-1/2 pieces,chop shallots into 2 lengths.
2. remove seeds from capsicum cut into large dice.
3. coat chicken pieces in cornstarch shake off excess.
4. heat oil in wok add chicken pieces cook untill light golden brown.
5. addcapsicum and shallots cook stirring for 1 minute.
6. add combinedwater,crumbled stock cubes,tomato ketchup,sugar,salt and pepper.
7. add drained lychees mix well.
8. cover and simmer untill chicken is cooked (about 5 minutes).
9. 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).
10. bon apetite.
11. sargie australia.
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