Serves: 4
Total Calories: 170
1. Skin and bone chicken then slice as thin as possible.
2. Drain canned pineapple and lichee fruit, and combine their juices. Cut each pineapple slice in 5 or 6 chunks.
3. Mince ginger root then combine in a cup with soy sauce and sherry. In another cup, blend cornstarch and cold water to a paste.
4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). Sprinkle with ginger-soy mixture stir-fry 1/2 minute more to blend.
5. Add pineapple chunks and lichee fruit. Cook, covered, 2 minutes over medium heat.
6. Add pineapple-lichee juice combination and heat quickly, stirring gently. Stir in cornstarch paste to thicken. Serve at once.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken With Pineapple And Lichee Fruit recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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