Be the first to Fast and easy, you can have this low-fat tropical chicken dish on the table in less than 30 minutes. The delicious sweet flavor of lychees is likened to a fusion of strawberries, watermelon, and grapes. The kids will love this one as much as the adults.
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breast halves (about 1 pound)
- 1 cup orange juice
- 4 teaspoons sugar
- 1 clove garlic, minced
- 1 teaspoon dried rosemary leaves, crushed
- 2 teaspoons cornstarch
- 1/4 cup dry white wine
- Salt and freshly ground pepper to taste
- 15 fresh lychees peeled and sectioned (see Note)
Preparation:
Preheat a large skillet over medium heat. Add vegetable oil, swirling to coat the pan evenly. Add skinless chicken breasts to hot oil. Cook 4 minutes, then turn and cook an additional 4 minutes until chicken is browned and no longer pink in the center. Remove cooked chicken to a platter and keep warm.Add orange juice, sugar, garlic, and rosemary to the pan juices remaining in the skillet. Stir to scrape up any browned bits and bring to a boil.
In a bowl or cup, whisk cornstarch and white wine together until smooth. Add cornstarch mixture to the skillet, stirring constantly with a whisk, until sauce becomes smooth, clear, and thick. Season pan gravy with salt and freshly ground pepper to taste.
Stir in lychees, and simmer until the lychees are heated through. Return chicken to the pan gravy, turning to coat, and gently reheat. Serve chicken breasts with the lychee orange pan sauce.
Note: If you cannot find fresh lychees (also spelled litchi), you may use canned but be sure they are thoroughly drained of the can syrup.
Yield: 4 servings
