Cut chicken breasts in half. Remove and discard bones. Cut each
breast half into six pieces.
Cut onions into 1-inch pieces.
Remove seeds from pepper; cut pepper into 1-inch cubes.
Measure 1/4 cup cornstarch into large bowl. Add chicken pieces and toss
until well coated.
Heat oil in wok over high heat. Add chicken.
Stir fry until chicken is light brown, 5 to 8 minutes.
Add onion and pepper to chicken. Stir fry 1 minute.
sauce, 1/4 cup of the water, the sugar and bouillon. Pour over chicken-vegetable
mixture. Mix well. Stir in lychees. Cover, reduce heat to medium
and cook until chicken is tender, about 5 minutes.
Combine remaining 1/4 cup water and the 1 teaspoon cornstarch. Stir into
chicken mixture. Cook and stir until mixture boils and thickens.
Serve with vermicelli.
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