Chicken and Lychee in Sweet and Sour Sauce
Use a can of lychee to cook this chicken and lychee in sweet & sour sauce. This unique take on a familiar dish will instantly be your family's new favorite dish.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram skinless boneless chicken thigh, cut into bite-sizes
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1 inch ginger, grated
- 2 tablespoon oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3 red chilies (or 1 red bell pepper), cut into 1 inch squares
- 1 can (565 gram / 20 oz) of lychee in syrup, drained but reserve syrup for making the sauce
- cornstarch slurry (1/2 tablespoon corn starch + 1 tablespoon water)
- 2 scallions, thinly sliced diagonally
- 1/2 cup tomato ketchup
- 1/2 cup syrup from the can of lychee
- 1/2 cup drinking water
- 2 tablespoon plum sauce (or substitute with apricot preserves/orange marmalade)
- 1 tablespoon light soy sauce
- 1/4 teaspoon ground white pepper
- 1 tablespoon sugar
Instructions
- 1
Marinate chicken thigh with cornstarch, salt, and grated ginger for 15 minutes.
- 2
Meanwhile, mix all the sauce ingredients in a bowl and set aside. You can actually adjust the taste of the sauce at this stage with salt and sugar. :)
- 3
Heat oil over medium-high heat in a wok and sauté onion, garlic, and red chilies until the onion looks wilted and slightly translucent, about 3 to 4 minutes.
- 4
Add marinated chicken into the pan and stir until no longer pink, about 1 to 2 minutes.
- 5
Pour the sweet and sour sauce into the pan and bring to a boil. Mix well and adjust taste as needed.
- 6
Add the lychee and mix well. Thicken the sauce with cornstarch slurry.
- 7
Turn off heat, transfer to a serving plate and garnish the sliced scallions. Serve immediately with steamed white rice.