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Chicken with Lychees (China)


  • 3 whole chicken breasts
  • 6 scallions
  • 1 red bell pepper
  • 1/4 cup cornstarch
  • 3 tablespoons vegetable oil
  • 1/2 cup tomato sauce
  • 1/2 cup water
  • 2 teaspoons instant chicken bouillon granules
  • 1 teaspoon granulated sugar
  • 1 teaspoon cornstarch
  • 1 (11 ounce) can whole peeled lychees, drained
  • Vermicelli, cooked and drained


  1. Cut chicken breasts in half. Remove and discard bones. Cut each breast half into six pieces.
  2. Cut onions into 1-inch pieces.
  3. Remove seeds from pepper; cut pepper into 1-inch cubes.
  4. Measure 1/4 cup cornstarch into large bowl. Add chicken pieces and toss until well coated.
  5. Heat oil in wok over high heat. Add chicken. Stir fry until chicken is light brown, 5 to 8 minutes.
  6. Add onion and pepper to chicken. Stir fry 1 minute.
  7. Combine tomato 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.
  8. Combine remaining 1/4 cup water and the 1 teaspoon cornstarch. Stir into chicken mixture. Cook and stir until mixture boils and thickens.
  9. Serve with vermicelli.