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Stir-Fried Chicken With Lychees

NPR

Published August 3, 2010 at 12:57 PM EDT

Chicken with lychee is a traditional Cantonese dish, often combined with pineapple to create a sweet-and-sour chicken. This recipe is a little less sweet, with the savory garlic and ginger. It is adapted from The Everything Stir-Fry Cookbook by Rhonda Parkinson (Adams Media 2007).

Makes 4 to 5 servings

1 pound boneless, skinless chicken breast

2 1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon Asian sesame oil

Black pepper to taste

1 tablespoon plus 2 teaspoons cornstarch

1/4 cup reserved lychee juice

1/4 cup water

3 tablespoons vegetable or peanut oil

2 cloves garlic, minced

1 teaspoon minced fresh ginger

1 shallot

2 carrots, cut into 1/2-inch pieces

2 red bell peppers, seeded and chopped

2 green onions, green and white parts, cut into 1/2-inch pieces

1 cup canned lychees, drained (reserve liquid)

Cut the chicken into small cubes or thin strips, as you prefer. Place the chicken in a bowl and add 1 1/2 tablespoons soy sauce, rice wine or sherry, Asian sesame oil, black pepper and 2 teaspoons corn starch. Marinate the chicken for 20 minutes, refrigerated.

Combine the lychee juice and remaining tablespoon soy sauce in a bowl. Set aside. Dissolve remaining tablespoon cornstarch in the water. Set aside.

Heat the wok or skillet over medium-high heat until it is nearly smoking and add 2 tablespoons peanut or vegetable oil. When the oil is hot, add the garlic. Stir fry for 10 seconds, then add chicken. Stir-fry until it changes color and is nearly cooked through. Remove the chicken from the wok and drain with a colander if necessary, or use paper towels.

Add remaining tablespoon oil to the wok. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds then add the shallot and carrot. Stir-fry until shallots begin to soften, then add the red bell pepper. Stir-fry for another minute, then add the drained lychees.

Push the vegetables up to the sides of the wok and pour the lychee-juice mixture in the middle. Bring to a boil and add the cornstarch and water mixture, stirring quickly to thicken. When the sauce thickens, add the chicken back to the pan. Stir fry for another 2 minutes to mix all ingredients. Finally, stir in the green onions and serve hot.