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Chicken With Plum And Lychee Sauce

Party.Freak's picture
  Chicken 3 Pound, cut into bite size pieces (1.5 Kilogram)
  Garlic 1 Clove (5 gm), crushed
  Ginger 1 Teaspoon, finely chopped (5 Milliliter)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Chinese plum sauce 125 Milliliter (1/2 Cup)
  Chili pepper sauce 1⁄4 Teaspoon (1 Milliliter)
  Vegetable oil 15 Milliliter (1 Tablespoon)
  Water chestnuts 60 Milliliter (1/4 Cup)
  Bamboo shoots 60 Milliliter, sliced (1/4 Cup)
  Canned lychees 1⁄2 Pound, drained (225 Gram, 1 Can)
  Canned litchi juice 60 Milliliter (1/4 Cup)
  Cornstarch 45 Milliliter (3 Tablespoon)
  Sesame oil 1 Teaspoon (5 Milliliter)

Remove skin from chicken pieces.
Marinate for 2 hours with garlic, ginger, soy, plum and chili pepper sauces.
Drain and reserve liquid.
Add vegetable oil to wok, heat and stir-fry chicken pieces; cover with lid and simmer 5 minutes.
Add marinade juices.
Cover and cook further 5 minutes.
Add water chestnuts, bamboo shoots and lychees and stir-fry 1-2 minutes.
Combine lychee juice and cornstarch, add to wok and heat until thickened.
Stir in sesame oil and serve hot with steamed rice.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 3.9 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3466 Calories from Fat 1539

% Daily Value*

Total Fat 171 g263%

Saturated Fat 45.7 g228.6%

Trans Fat 0 g

Cholesterol 911.7 mg303.9%

Sodium 2900.3 mg120.8%

Total Carbohydrates 176 g58.6%

Dietary Fiber 2.6 g10.5%

Sugars 81.4 g

Protein 279 g558.7%

Vitamin A 27.2% Vitamin C 34.4%

Calcium 17.1% Iron 67.8%

*Based on a 2000 Calorie diet

Chicken With Plum And Lychee Sauce Recipe