Lychee

Chicken a la Chine

Being a second-generation Chinese American, I wanted to add a dash of Asian fusion to our family's beloved table staple chicken. The sweet and tartness of the lychee adds texture and flavor to the chicken. Plus, lychee extract apparently trims abdominal fat!

Ingredients:

3 boneless, skinless chicken breast, each about 6 ounces

1/2 teaspoon rosemary

1/2 teaspoon thyme

1 teaspoon soy sauce

1 teaspoon Five Spice powder

1 can of whole peeled lychee, juice set aside in two parts

1 teaspoon sugar

Kosher salt and freshly ground black pepper

2 tablespoons butter

In a large plastic bag, mix together soy sauce, rosemary, thyme, sugar, salt, pepper and ½ of lychee juice with chicken breasts. Shake and marinate overnight in fridge.

When ready, heat butter on a frying pan on high. When hot, place the chicken breast on the grill on medium high and cook about 5 minutes per side. Add in the canned whole lychees along with the rest of the lychee juice. Continue cooking until the lychee juice is reduced to a glaze.