Ingredients

• 550 g - lychees in syrup
• Canned 500 g - chicken fillets, sliced
• 1/2 cup - chopped red capsicum
• 1/4 cup - grape juice (packet)
• 2 - spring onions, chopped
• 125 g - snow peas
• 3 tbsp - light soya sauce
• 1 1/4 tbsp - lime juice
• 3/4 tsp - grated ginger
• 1.25 tbsp - cornflour
• 1.5 tbsp - oil
• 1.25 tbsp - fresh parsley or coriander

How to Make Chicken with Lychees and parsley

• Drain the lychees.
• Reserve the syrup. Keep aside.
• Heat oil in a non-stick wok, add chicken and saute until browned and done.
• Add the spring onions, snow peas, capsicum and saute until the vegetables are crisp-tender.
• Mix in the soya sauce, grape juice, lime juice, ginger and blended cornflour and half cup of the reserved lychee syrup.
• Stir and cook until sauce starts boiling and becomes thick.
• Serve garnished with parsley or coriander.