1 tablespoon butter or margarine
2 whole chicken breasts, split, skinned and boned
10 ounces of minced fresh lychees
1 cup of water
1/2 cup soy sauce
8 ounces sliced water chesnuts, drained and liquid reserved
12 dried lychees, coarsely chopped
1 teaspoon ground ginger
1 teaspoon garlic powder
Lychee Rice (recipe follows)
3 ribs celery, diagonally sliced
2 cups sliced mushrooms
1 bunch green onions, sliced
1 package (6 ounces) frozen pea pods
1 red or green bell pepper, cut into strips
Melt butter in large skillet over medium heat. Add
chicken; cook until brown on both sides. Stir in fresh lychees,
water, soy sauce, liquid from water chesnuts, lychees (saving 1/4 cup),
ginger and garlic powder. Simmer 40 minutes or until chicken is tender.
Meanwhile, prepare Lychee Rice. Add celery, mushrooms, green onions, pea pods, red pepper and
water chestnuts to skillet; cook and stir 5 minutes or until heated
through. Serve chicken and vegetables over rice. Garnish as desired.
Lychee Rice: Combine 2 1/2 cups water, 1/4 cup finely chopped dried
lychees and 1/4 teaspoon salt in medium-sized saucepan. Bring to boil; stir
in 1 cup long-grained rice. Cover; reduce heat and simmer 20 minutes. Remove
from heat; let stand 5 minutes.
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