Food Nutrition

Archive for the ‘Chicken Recipes’ Category

The unique tangy-sweet taste of lychee fruit attains a delicious pan sauce for modest meats like pork barrel or chicken. This delicious lychee glaze is fast and simple to make, but it canful turn an everyday dinner into something exotic and delicious without piling on empty calories.

Lychee, a tropic fruit that’s native to China and back-number grown end-to-end southern Asia for centuries, is a relative entrant in many breaks of the world. Lychee are now grown in non-Asian tropical areas admitting Florida and Hawaii and it’s often seen with the other fresh fruits in flavor (May through July in the US). Compensate of flavor lychee are available almost everywhere in cans.

Though the sweet, succulent lychee fruit is broadly concocted in terms of afters, its exquisitely tangy tinge also arrives a perfect backup and flavor foil for mild meats.

Lychee fruit is an first-class author of vitamin C – a single one-cup serving allows more the advocated RDI of vitamin C for an adult. It’s as well rich in potassium and fiber and contains more beta carotin than carrots.

Tangy-Sweet Lychee Sauce

Ingredients:

- Four boneless pork choppers or two boneless chicken breasts, halved
- 1 tbsp. vegetable oil – one can of pitted lychee fruit, drained (or two cups of fresh lychee, chopped)
- ¼ cup balsamic vinegar
- ¼ cup of chicken or vegetable broth
- salt, pepper, and ground cinnamon to taste

Beginning by beating the pork or chicken portions to a uniform heaviness of about ½ inch. Sprinkle with salt and pepper and set aside while you heat a large frying pan over medium heat. When the pan is heated, add the oil and bring around temperature, then add the pork or chicken allots.

Cook the meat for 4 – 6 mins on each side, making a point the portions brown equally. When the meat is nicely browned, absent it from the frying pan and set aside.

Add the broth and vinegar to the pan juices, stirring to deglaze and loosen any bits sticking to the bottom of the pan. Add the lychee and a agitate or two of cinnamon and bear on stirring as the glaze cooks and thickens. Add more cinnamon to taste.

When the mixture in the pan reaches a smooth, gravy-like consistency add the pork or chicken pieces, addressing coat easily. Continue cooking over average heat until the pork or chicken is cooked by. Spoon left over glaze over meat assigns to serve.

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