Zutaten

• 450g boneless, skinless chicken breast
• 1 egg white
• 2 tsp cornflower
• Salt
• 225g red or green peppers
• 300ml vegetable oil
• 1 tbs oil
• 3 garlic cloves, peeled and finely sliced
• 5 spring onions, cut into 5 cm sections
• 175g tinned lychees,drained Or Fresh orange segments

Soße

• 150 ml chicken stock
• 1 tbs light soy sauce
• 2 tsp dark soy sauce
• 2 tsp sesame oil
• 2 tbs Chinese white rice vinegar
• 1 ½ tbs sugar
• 2 tbs tomato puree
• Salt, white pepper
• 2 tsp cornflower mixed with 1 tbs water

Zubereitung

1. Cut the chicken breast into 2,5 cm cubes.
2. Combine with egg white, cornflower and ½ tsp of salt in a small bowl. Put into the fridge for 20 minutes.
3. Wash and seed the peppers and cut into 2,5 cm cubes.
4. Heat a pan till it is very hot, add the 300 ml oil. When it is very hot, remove from the heat and add the chicken immediately , stirring well, so it doesn`t stick.
5. After about 2 minutes, when the chicken turned white, drain. Discard the oil.
6. Wipe the pan clean and reheat until it is very hot. Add 1 tbs of oil. When it is very hot add the peppers, garlic and spring onions and stir-fry for 2 minutes.
7. Add all the sauce ingredients expect the cornflower mix.
8. Season with ½ tsp salt and pepper and cook for 2 minutes.
9. Add the cornflower mix and cook for 1 minute.
10. Add the drained chicken and stir-fry for another 2 minutes, coating the chicken thoroughly with the sauce.
11. Add the fruit and mix well.