Canned lychees are available in most homes during Chinese New Year. If you have several and not serving them as desserts, then use it in this chicken dish. I’m sure most people will like it especially the children. The sauce is savoury, sourish and sweet with the lychees and juice.
BTW, the original recipe uses canned pineapples [diced].
Recipe Source – Hawkers’ Flair Simplified [modified from recipe on Pineapple Chicken]
Ingredients
1 piece [500 gm] chicken breast – keep whole or sliced thinly
Some canned lychee fruits [keep whole] or 4 pineapple rings [diced]
1 green capsicum – cut diamond shape
1 tomato – cut wedges [I used cherry tomatoes]
Marinade
½ tsp sugar
1 tsp salt and curry powder
1 egg
1 tbsp cornflour
Sauce [Mix together]
1 tbsp each of chilli sauce, tomato sauce and Thai Chilli sauce
3 tbsp canned fruit juice
1 tsp lemon juice
½ tsp salt
1 tbsp sugar [I omit]
- Combine chicken breast with marinade and season for 30 minutes. Then coat with cornflour. Deep fry or pan fried until golden brown or cooked through. Dish and drain.
- Remove excess oil. Leave about 1 tbsp oil in wok. Saute capsicum, tomatoes and canned fruits. Stir well. Pour in the sauce and cook until thick.
- Add in the fried chicken pieces, stir well and dish up. If using fried whole chicken breast, sliced and place on serving platter.
- Pour sauce over sliced chicken, serve hot with rice.
Notes: You can use deboned chicken thighs instead of chicken breast.
I'm submitting this post to Little Thumbs Up Event [April 2015] Theme - Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana of Domestic Goddess Wanabe
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