Stir-fried chicken w/pineapple and lichee

4 Servings

Ingredients

Quantity Ingredient
1 Chicken breast
½ cup Pineapple juice
½ cup Lichee juice
2 slices Canned pineapple
1 Or
2 slices Fresh ginger root
1 tablespoon Soy sauce
2 tablespoons Sherry
1 tablespoon Cornstarch
3 tablespoons Water
2 tablespoons Oil
1 cup Canned lichee fruit

Directions

1. Skin and bone chicken; then slice as thin as possible.

2. Drain canned pineapple and lichee fruit, and combine their juices. Cut each pineapple slice in 5 or 6 chunks.

3. Mince ginger root; then combine in a cup with soy sauce and sherry. In another cup, blend cornstarch and cold water to a paste.

4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). Sprinkle with ginger-soy mixture; stir-fry ½ minute more to blend.

5. Add pineapple chunks and lichee fruit. Cook, covered, 2 minutes over medium heat.

6. Add pineapple-lichee juice combination and heat quickly, stirring gently. Stir in cornstarch paste to thicken. Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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