Chicken with litchis

Season the chicken strips with salt and pepper and roll in the cornflour. Shake to remove the excess cornflour. Heat the oil in a large saucepan and fry the chicken strips until golden brown. Remove from the pan. Sauté the spring onions and red pepper in the oil in the pan until soft. Return the chicken to the pan. Blend the boiling water, chicken stock cubes, tomato sauce and sugar together and add to the pan. Add the litchis and mix well. Cover and simmer for about 5 minutes or until the chicken is just done. Season once more with salt and pepper if necessary. Blend about 5 ml cornflour with a little water to form a smooth paste and thicken the sauce with this mixture if necessary. Serve hot.
Serves 4.