Chicken with Lychees (China)

3 whole chicken breasts
6 scallions
1 red bell pepper
1/4 cup cornstarch
3 tablespoons vegetable oil
1/2 cup tomato sauce
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 teaspoon granulated sugar
1 teaspoon cornstarch
1 (11 ounce) can whole peeled lychees, drained
Vermicelli, cooked and drained

Cut chicken breasts in half. Remove and discard bones. Cut each breast half into six pieces. Cut onions into 1-inch pieces. Remove seeds from pepper; cut pepper into 1-inch cubes.

Measure 1/4 cup cornstarch into large bowl. Add chicken pieces and toss until well coated. Heat oil in wok over high heat. Add chicken. Stir fry until chicken is light brown, 5 to 8 minutes. Add onion and pepper to chicken. Stir fry 1 minute.

Combine tomato sauce, 1/4 cup of the water, the sugar and bouillon. Pour over chicken-vegetable mixture. Mix well. Stir in lychees. Cover, reduce heat to medium and cook until chicken is tender, about 5 minutes. 

Combine remaining 1/4 cup water and the 1 teaspoon cornstarch. Stir into chicken mixture. Cook and stir until mixture boils and thickens.

Serve with vermicelli.