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

Method:

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