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An unusual stir fry from China that combines salty chicken with sweet lychees. Use tinned lychees rather than fresh, they are more available and much more convenient!
300g skinless, boneless chicken breast, sliced for stir fry
1 teaspoon chicken stock powder
salt and pepper, to taste
1 tablespoon sugar
3 tablespoons milk
1 tin lychees
2 teaspoons cornflour, or more as needed
4 tablespoons oil
- Toss the chicken with stock powder, pepper and sugar. In a bowl combine egg, milk, salt and some juice from the tin of lychees. Place the cornflour on a plate.
- Dip the chicken in the egg mixture then lightly coat with cornflour.
- Heat the oil in a wok on medium high and stir fry the chicken until golden. Drain on kitchen paper towels.
- To the wok, add the lychees and a splash of juice. Cook 30 seconds, then add the chicken and cook 1 minute, until heated through. Serve.
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