Lychee Noodle Chicken

4
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"I must admit to have never making this recipe, that I have had for many years. I have always wanted to try this recipe, but my DH gags at Lychees, so I am hoping to come up with a substitute and am thinking apricots! Hoping to try soon. I comes from a very old cookbook of mine and looks so quick and easy. I thought someone might just be interested."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (161 g)
  • Calories 126.6
  • Total Fat - 6.5 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 43.1 mg
  • Sodium - 370.5 mg
  • Total Carbohydrate - 15.6 g
  • Dietary Fiber - 1.7 g
  • Sugars - 10.5 g
  • Protein - 3.2 g
  • Calcium - 19.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 51.2 mg
  • Thiamin - 0.1 mg

Step 1

Melt the butter in a frying pan and saute the chicken pieces until brown; transfer to a casserole dish.

Step 2

Combine the soup mix, lychees, pineapple and soy sauce and pour over the chicken.; Bake at 180C (350) for approx 20 minutes. Combine the cornflour with the water - making sure the mix is smooth with no lumps & stir into the casserole and cook for a further 15-20 minutes.

Tips & Variations


No special items needed.

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