Chicken with Lychees (China)

Ingredients

• 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

Instructions

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 for 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.