3 chicken breasts
425 g lychees
1 red pepper
6 shallots
3 Tbl oil
½ cup water
2 chicken stock cubes
salt and pepper
3 Tbl tomato sauce
1 tsp. sugar
1 tsp cornflour (extra)
2 tsp water (extra)

Bone chicken breasts and cut into bite-size pieces. Chop shallots into 2-inch lengths, dice red pepper.

Coat chicken in cornflour, shake off excess. Heat oil in pan, add chicken and cook until golden brown. Add red pepper and shallots. Cook, stirring for one minute.

Combine water, stock cubes, tomato sauce, sugar, salt and pepper. Add lychees, mix well, cover and simmer until chicken is tender (about 5 minutes).

Mix cornflour to a smooth paste with water, add to mixture, stir until boiling.

M. Jensen
Cardwell/Johnstone Branch Newsletter Feb. 19B9

DATE: November 1990

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