1. Remove chicken breast from bone, giving six individual pieces. Cut each chicken breast in half, lengthwise; cut each half into three pieces. Chop shallots into 5cm (2 in) lengths. Remove seeds from pepper, cut pepper into large dice.

2. Coat chicken pieces in corn flour, shape off excess. Heat oil in pan or wok, add chicken pieces, cook until light golden brown.

3. Add pepper and shallots. Cook, stirring, one minute. Add combined water, crumbled stock cubes, tomato sauce, sugar, salt and pepper. Add drained lychees, mix well. Cover and simmer until chicken is tender, about five minutes.