Ginger Lychee Chicken
Ginger Lychee Chicken
Ginger Lychee Chicken is a Chinese, Latin American recipe categorized as dinner, main course, with 20 min of prep, 20 min of cooking, and 40 min total. It yields 4 servings.
Ginger Lychee Chicken combines boneless skinless chicken thighs, fresh ginger, low-sodium chicken broth, and drained lychees using high-heat stir-frying.
Mealtime: Dinner, Main Course
Cuisine: Chinese, Latin American
Dietary Preferences: Gluten-Free, Dairy-Free
Cooking Time: 30-Minute Meal
Difficulty Level: Intermediate
Seasonal Preference: Summer BBQ
Nutritional Information (per serving)
| Calories | 389 kcal |
|---|---|
| Protein | 31 g |
| Total Fat | 15 g |
| Fiber | 2 g |
| Sodium | 829 mg |
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces (450g)
- 1 cup drained lychees, halved (250g)
- 1 tablespoon fresh ginger, minced (15g)
- 2 garlic cloves, minced (6g)
- 2 tablespoons soy sauce (30mL)
- 1 tablespoon honey (21g)
- 1 tablespoon rice vinegar (15mL)
- 2 teaspoons toasted sesame oil (10mL)
- 1 red bell pepper, sliced (150g)
- 1 small onion, sliced (150g)
- 1 tablespoon cornstarch (8g)
- 1/2 cup low-sodium chicken broth (120mL)
- 1 tablespoon chili paste (15g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (1g)
- 1/4 cup green onions, sliced (25g)
- 1 tablespoon cilantro, chopped (3g)
Utensils
- Cutting board
- Chef’s knife
- Mixing bowl
- Measuring spoons
- Large skillet
- Spatula or wooden spoon
- Small bowl
- Whisk
- Serving plate
Step by Step Instructions
Build the layers of flavor for this whimsical dish by beginning with a well-seasoned marinade and finishing with bright, fragrant accents.
Marinate & Prep
- Whisk the soy sauce, honey, rice vinegar, toasted sesame oil, ginger, garlic, chili paste, cornstarch, and chicken broth until smooth.
- Season the chicken with the kosher salt and black pepper.
- Heat a large skillet over medium-high heat and brown the chicken for 5 to 7 minutes.
- Add the bell pepper and onion and stir-fry for 3 to 4 minutes.
- Pour in the sauce, reduce the heat to medium, and simmer for 4 to 6 minutes, until the chicken reaches 165°F (74°C) and the sauce thickens.
- Fold in the drained lychees and cook for 1 minute, just until warmed through.
- Remove from the heat, finish with the green onions and cilantro, and serve the Ginger Lychee Chicken.
Sear the Chicken & Vegetables
- In a large skillet, heat a tablespoon of oil over medium heat. Once hot, add the marinated chicken along with any leftover marinade. Cook the chicken until it is browned and cooked through, about 6 to 8 minutes.
- Remove the chicken from the skillet and set it aside. In the same skillet, add the sliced onions and bell peppers. Sauté the vegetables until they are tender, around 5 minutes.
Thicken the Sauce & Finish
- While the vegetables are cooking, mix the cornstarch with the chicken broth in a small bowl until fully dissolved.
- Add the cooked chicken back to the skillet with the sautéed vegetables. Pour the chicken broth mixture over the top and stir well to combine.
- Continue cooking for an additional 2 to 3 minutes, or until the sauce has thickened slightly.
- Finally, stir in the lychee fruit, chopped green onions, and cilantro. Cook for another minute to heat through.
- Serve the dish warm, and enjoy the delightful combination of flavors in your Ginger Lychee Chicken.
Variations & Serving Suggestions
- Replace fresh lychees with 1 cup well-drained canned lychees.
- Replace chicken thighs with equal-weight chicken breast and shorten the cooking time.
- Reduce the chili paste to 1 teaspoon for a milder sauce.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Ginger Lychee Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Ginger Lychee Chicken gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, mixing bowl, whisk, large skillet, instant-read thermometer.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Helpful Recipe Tips & FAQs
Can I use canned lychees?
Yes. Drain 1 cup canned lychees thoroughly, halve them, and add them during the final minute so they stay plump and do not dilute the sauce.
Can I use chicken breast?
Replace the chicken thighs with 1 pound chicken breast cut into even pieces. Begin checking earlier and stop cooking when the thickest piece reaches 165°F (74°C).
How can I reduce the heat?
Reduce the chili paste from 1 tablespoon to 1 teaspoon. Keep the ginger, garlic, honey, vinegar, and lychees unchanged so the sweet-tart balance remains intact.
Can I make it ahead?
Prepare the sauce and cut the vegetables up to one day ahead. Cook the chicken and add the lychees shortly before serving for the best texture.