Chicken and lychees! Sounds a bit odd, but it is a good combination and especially with Hoisin sauce as it has a sweet yet savoury tinge.
Easy to make, this is something a bit different to serve up to visitors or family.
Preparation Time: 10 minutes plus up to 2 hours marinating
Cooking Time: 30 minutes
Ingredients 750 g chicken - I used boneless thighs
Small clove garlic, crushed
½ tsp ginger
½ tbsp soy sauce
Bit less than ¼ cup Hoisin sauce
¼ tsp chilli sauce
1 tbsp oil
¼ cup water chestnuts ¼ cup bamboo shoots
175 g can lychees, drained
¼ cup lychee juice
1 tbsp cornflour
1 tsp sesame oil
Mix the garlic, ginger, soy, Hoisin and chilli sauces together and put the chicken pieces in this.
Turn them round so they all have marinade on them, and store up to 2 hours in the fridge.
Drain the marinade, and keep it.
Put the oil in a wok and stir fry the chicken pieces with the lid on for about 10 minutes if using thighs.
Add the reserved marinade. Cover, and cook a further 10 minutes or so.
Add the water chestnuts, bamboo shoots and lychees and cook for another minute or two.
Mix the lychee juice with the cornflour and add to the wok.
Stir till it thickens - mine was a bit thick so I just added some more lychee juice.