Sweet and Sour Chicken with Lychees
Makes: 2-3 servings
Prep time: 30 min.
Total time: 1 hour
2 boneless skinless chicken thighs, cut into bite-sized pieces (or ½ lb. boneless skinless chicken breasts)
1 chopped green onion
1 Tbsp. Chinese cooking wine or dry sherry
½ tsp. ground white pepper
¼ tsp. salt
Sweet-Sour Sauce
1 cup pineapple juice
½ cup water
1/3 cup apple cider vinegar
¼ cup brown sugar
3 Tbsp. soy sauce
2 Tbsp. corn starch
1 Tbsp. Chinese cooking wine or dry sherry
1 tsp. ground ginger
2 egg whites
3 Tbsp. oil, plus additional if needed
2 carrots, sliced
1 medium zucchini, cut into half-moons
1 red bell pepper, cut into strips
1 cup fresh green beans, cut into 2-inch pieces
½ cup canned lychees, drained (reserve juice)
For the Chicken: Combine chicken, onions, wine, pepper, and salt in a small bowl; refrigerate 30 min. to marinate. Meanwhile, prepare the sauce and vegetables.
For the Sweet-Sour Sauce: Whisk all ingredients in small saucepan until well blended. Bring to boil. Reduce heat to medium. Cook 15-20 min. or until thickened and reduced, whisking occasionally. Use about half the sauce for the stir-fry and refrigerate remaining sauce for later use.
For the Stir-Fry: Sprinkle a small amount of flour onto the marinated chicken and toss until lightly coated. Add egg whites; mix well. Coat again in flour. Heat 3 Tbsp. oil in large skillet or wok until very hot. Fry chicken about 4 min. or until browned but not thoroughly cooked. Remove from skillet.
Add vegetables to skillet. Stir-fry 3 min. Add ½ cup water; cover. Allow vegetables to steam until tender, about 4 min. Add chicken to pan and continue cooking until done. Add as much prepared Sweet-Sour Sauce as you like and the lychees; cook until heated through.
Serve over Fragrant Jasmine Rice
Fragrant Jasmine Rice
Makes: 2-3 servings
Prep time: 5 min.
Total time: 50 min.
2 cups water, chicken broth, or vegetable broth
1 cup brown jasmine rice
4 cloves
1 star anise
½ cinnamon stick (or ¼ tsp. ground cinnamon)
½ tsp. salt
¼ tsp. ground turmeric
¼ tsp. ground white pepper
Combine all ingredients in saucepan. Bring to boil. Reduce heat to low; cover. Simmer 40-45 min. or until rice is tender. Fluff with fork. Discard cloves, cinnamon, and star anise.
Lychee Summer Cocktail
Makes: 2 servings
Prep time: 5 min.
4 oz. vodka
3 oz. lychee juice from canned lychees
Juice of ½ lime
2 lychees
Seltzer water or club soda
Fill two cocktail glasses with crushed ice. Add vodka and juices. Garnish each glass with 1 lychee, then top off glasses with seltzer. Stir gently.

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