Printed From LycheesOnline.com |
Lychee & Carambola Chicken Breasts2 thinly sliced chicken breastsVegetable oil 2 tbsp. Soya sauce 1/2 cup pitted, stewed lychees 1/2 cup sliced, stewed carambola and juice 1 tspn. minced, green ginger 4 tbsp. sherry or port 2 tbsp. cornstarch 1. Sauté chicken in oil for 2 minutes 2. Add Soya sauce, fruit solids, ginger and sherry and continue to cook for another 2 minutes. 3. Add juices from stewing the fruit and bring to a boil. 4. Mix cornstarch with a little water, add to the dish and reboil until sufficiently thickened. 5. Serve with rice and skinned, crumbled chicken legs and Chinese vegetables. |