- 3 whole chicken breasts
- 6 green onions
- 1 sweet red pepper
- 1/4 cup [60 mL] cornstarch
- 3 tablespoons [45 mL] vegetable oil
- 1/2 cup [125 mL] tomato sauce
- 1/2 cup [125 mL] water
- 1 teaspoon [5 g] sugar
- 2 teaspoons [10 mL] instant chicken broth granules
- 1 [11-ounce / 312-mL] can whole peeled lichees, drained
- 1 teaspoon [5 mL] cornstarch
- Cooked drained Chinese rice vermicelli [optional]
Chinese Rice Vermicelli
- 1 [8-ounce / 227-g] bundle Chinese rice vermicelli noodles
- 3 cups [750 mL] vegetable oil
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- Skin and bone chicken breasts.
- Cut each chiken white into 6 pieces.
- Cut green onions into 1-inch [2.5-cm] pieces.
- Remove membranes and seed sweet red pepper; cut pepper into 1-inch [2.5-cm] pieces.
- Measure cornstarch into a large bowl.
- Add chicken pieces and toss until well coated.
- Heat oil into a wok, over high heat until hot before adding chicken pieces.
- Stir-fry until chicken is light brown, for 5 to 8 minutes.
- Add green onion and sweet red pepper pieces to chicken.
- Stir-fry for 1 minute.
- Combine tomato sauce, 1/4 cup [60 mL] of water, sugar, and chicken broth granules.
- Pour all over chicken-vegetables mixture; mix well.
- Stir in drained lichees.
- Cover, lower heat to medium and leave to simmer until chicken is tender, about 5 minutes.
- Combine remaining 1/4 cup [60 mL] water and cornstarch.
- Stir into chicken mixture.
- Cook stirring until boiling, and thickened.
- Serve, over fried vermicelli noodles if desired.
Chinese Rice Vermicelli
- Half bundle of vermicelli noodles.
- Gently pull each half apart into small bunches.
- Heat oil into wok over medium-heat until it reaches 375°F [190°C].
- Using long handled tongs or spoon, transfer vermicelli, on small bunch at a time, into hot oil.
- Fryuntil vermicelli rises to the top, for 3 to 5 seconds.
- Immediately remove vermicelli from oil using tongs or a metal slotted spoon.
- Drain onto paper toweling.
- Repeat to fry remaining noodles bunches.
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