Sweet and Sour Lychee Chicken Stir-Fry
Submitted by Erin Gaughan on Fri, 06/13/2008 - 18:14.
Ingredients:
4-4 oz skinless boneless chicken breast
1 can lychees packed in water
1 cup chopped broccoli
1 cup sugar snap peas
1 cup chopped baby bok choy (regular may also be used)
1 cup sliced sweet yellow onions
¼ cup soy sauce
¼ cup lychee water
2 tbsp Splenda brown sugar
1 tbsp minced fresh ginger
2 tbsp cornstarch
¼ cup water - lukewarm
Instructions:
- Cut chicken breast into strips or cubes.
- Open can of lychees and put in a bowl reserving liquid.
- Prepare vegetables accordingly and put in bowl.
- In a wok or sauté pan, brown and cook chicken until juices run clear. Remove from pan and place in a bowl and cover.
- In separate bowl add lychee water, soy sauce, brown sugar and ginger and mix thoroughly.
- Deglaze wok or sauté pan with lychee mixture. Bring to a boil.
- Add vegetables and cook until broccoli is fork tender, if broccoli is done the remaining vegetables
will be done as well. Reduce heat to medium. - In a bowl add lukewarm water and stir in cornstarch. Stir until cornstarch is completely mixed.
- Add cornstarch mixture slowly to sauce in wok or sauté pan making sure to move vegetables aside. Make sure you keep stirring until sauce thickens. (You might not have to use all of the cornstarch mixture.)
- Add chicken back in pan to reheat. Toss chicken and vegetables to make sure they are completely coated. Serve immediately.
Serve over rice.
Nutrional Content:
Calories 172.5
Fat 1.7 g
Protein 28.3 g
Recipe from Wellspring Culinary Instructor Chef Erin Gaughan
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