1 tablespoon vegetable oil
4 boneless,skinless chicken breast halves (about 1 pound)
1 cup orange juice
4 teaspoons sugar
1 clove garlic, minced
1 teaspoon dried rosemary leaves, crushed
2 teaspoons cornstarch
1/4 cup dry white wine
Salt and pepper
15 fresh lychees peeled and sectioned
1. Heat oil in large skillet over medium heat. Add chicken; cook
8 minutes or until browned on both sides and no longer pink in the
center, turning after 4 minutes. Remove chicken from skillet; keep warm.
2. Add orange juice, sugar, garlic and rosemary to skillet; bring to boil.
3. Combine cornstarch and wine. Add to skillet; cook, stirring constantly,
until sauce is clear and thickened. Season with salt and pepper to taste.
4. Add lychees; heat thoroughly,stirring occasionally. Serve over chicken.