Lychee & Chicken Stir-Fry
- tastewithoutaface
- Apr 23
- 3 min read
Updated: 7 days ago
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Total Cook Time: ~25 minutes | Level of Difficulty: Moderate
Bright, juicy lychees meet tender chicken and crisp vegetables in this quick stir-fry that balances sweet, savory, and a hint of heat. Ready in under 30 minutes, it’s an effortless weeknight dinner that feels like a restaurant-quality treat—right in your own kitchen.
Ingredients
Protein & Produce
1 lb boneless, skinless chicken breast or thighs, cut into 1″ strips
1 cup canned or fresh lychees, pitted and halved
1 cup sugar snap peas (trimmed)
1 medium red bell pepper, sliced into thin strips
2 green onions, sliced on the diagonal
Sauce & Aromatics
2 Tbsp low-sodium soy sauce
1 Tbsp oyster sauce
1 Tbsp rice vinegar
1 Tbsp honey or maple syrup
1 tsp chili garlic sauce (optional, for heat)
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 Tbsp cornstarch mixed with 2 Tbsp water (slurry)
For Stir-Frying
2 Tbsp neutral oil (canola, avocado, or peanut)
Pinch of kosher salt and black pepper
Ingredient Substitutions
Chicken: Swap for shrimp or firm tofu for a pescatarian/vegetarian version.
Lychees: Use peeled longans or canned rambutan in a pinch.
Sugar Snap Peas: Substitute snow peas, baby bok choy, or thinly sliced green beans.
Oyster Sauce: Use hoisin sauce plus a dash of fish sauce for depth.
Rice Vinegar: Apple cider vinegar or white wine vinegar will work in a pinch.
Step 1: Marinate the Chicken
In a medium bowl, combine 1 Tbsp soy sauce, ½ tsp oyster sauce, and a pinch of pepper. Toss the chicken strips and set aside while you prep the rest.
Tip Alert: Dry Chicken for Better Sear: Pat your chicken strips dry before marinating to ensure they brown instead of steam.
Step 2: Mix the Stir-Fry Sauce
In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, honey, chili garlic sauce (if using), garlic, and ginger.
Step 3: Cook the Chicken
Heat 1 Tbsp oil in a large wok or skillet over medium-high heat. Once shimmering, add the chicken in a single layer. Sear, without moving, for 2 minutes, then stir-fry until just cooked through, about 1–2 more minutes. Remove the chicken to a plate.
Tip Alert: Batch Cooking: For large crowds, cook the chicken separately in batches to avoid overcrowding the pan and losing heat.
Step 4: Stir-Fry the Vegetables
Add the remaining 1 Tbsp oil to the pan. Toss in the bell pepper and snap peas; stir-fry for 2–3 minutes until bright and slightly tender.
Tip Alert: High Heat, Fast Cook: Keep your pan hot and work quickly—stir-fry is all about speed to preserve texture and color.
Step 5: Combine & Thicken
Return the chicken to the pan, pour in the sauce, and bring to a simmer. Stir in the cornstarch slowly and cook 1 minute until the sauce thickens and coats everything evenly.
Tip Alert: Sauce Consistency: If your sauce gets too thick, thin with a tablespoon or two of water or chicken broth; too thin, add a bit more cornstarch slurry.
Step 6: Add Lychees & Finish
Gently fold in the lychee halves and green onions. Heat just until warmed through (30 seconds). Taste and adjust seasoning with salt, pepper, or a dash more soy sauce.
Step 7: Serve
Spoon over steamed rice or noodles. Garnish with extra green onions or cilantro, if desired.
Drink Pairings
Cold Jasmine Tea: Its floral notes and gentle astringency refresh the palate between sweet bites.
Dry Riesling: Bright acidity and stone-fruit aromas echo the lychee’s sweetness without overpowering.
Light Lager or Pilsner: A crisp, clean beer (like Tsingtao) balances the dish’s savory-sweet flavors.
Thank you for cooking along! This Lychee & Chicken Stir-Fry proves that a handful of exotic fruit can turn an everyday meal into something extraordinary. Let us know how yours turned out, and feel free to experiment with your favorite veggies or proteins. Happy cooking!
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