This chicken and lychee in sweet and sour sauce is one of my Mom’s staple dish to celebrate Chinese New Year. Since the CNY celebration lasts for 15 long days, and some families will gather for a big feast on the 15th day of CNY, I thought I would squeeze in one more dish appropriate for this occasion :)
This dish is extremely easy to prepare, and super fast too, especially since the chicken is cut into really thin slices. I actually like making this dish throughout the year and not just for Chinese New Year, and it is a great way to finish off those cans of lychee if you are lucky enough to be gifted this. Well, exchanging gifts is part of the custom during CNY, and sometimes one can end up with many canned or fresh fruits. So, usually during CNY, dishes with fruits will naturally crop up to take advantage of all those fruits. ♥
Chicken and Lychee in Sweet and Sour Sauce
- 500 gram skinless boneless chicken breast (Indonesian: ayam dada), cut into thin slices
- 1 teaspoon corn starch (Indonesian: tepung maizena)
- 1/2 teaspoon salt
- 1 inch ginger (Indonesian: jahe), grated
- 2 tablespoon oil
- 1 onion (Indonesian: bawang bombay), thinly sliced
- 3 red chilies (Indonesian: cabe merah besar), cut into 1 inch squares (*)
- 1/4 teaspoon ground white pepper (Indonesian: bubuk lada putih)
- 1 can (565 gram / 20 oz) of lychee in syrup, drained but reserve syrup for making the sauce
- corn starch liquid (1/2 tablespoon corn starch + 1 tablespoon water)
- 2 scallions (Indonesian: daun bawang), thinly sliced diagonally
- 1/2 cup tomato sauce
- 1/2 cup syrup from the can of lychee
- 1/2 cup drinking water
- 2 tablespoon plum sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Marinate chicken breast with corn starch, salt, and grated ginger for 15 minutes.
- Meanwhile, mix all the sauce ingredients in a bowl and set aside. You can actually adjust the taste of the sauce at this stage with salt and sugar. :)
- Heat oil in a frying pan/wok and sauté onion and red chilies until the onion looks wilted and slighty translucent, about 3 to 4 minutes.
- Add chicken breast into the pan and stir until no longer pink, about 1 to 2 minutes.
- Pour the sauce into the pan and bring to a boil. Add the ground white pepper, mix well, and adjust taste as needed.
- Add the lychee and mix well. Thicken the sauce with corn starch liquid.
- Turn off heat, transfer to a serving plate and garnish the sliced scallions. Serve immediately with steamed white rice.
- (*) You can substitute this with one red bell pepper.