Lychees are a small sweet white fruit that has a delicate and unique flavor. They are often used in Chinese dessert recipes and can usually be found canned in most Asian grocery stores. If you prefer to use fresh lychees keep in mind that they must be peeled and pitted before using.

This lychee stir fry recipe combines pieces of stir fried chicken with delicious lychees in a light sweet and sour sauce. Try this delicious lychee stir fry recipe and let me know what you think in the Chinese food forum. Enjoy!

To watch a detailed video of these instructions click here

3 boneless skinless chicken breasts
1 can lychees
1 tbsp peanut oil

Marinade Ingredients:
1 tbsp soy sauce
1 tbsp cornstarch

Sauce Ingredients:
3 tbsp white vinegar
3 tbsp sugar
3 tbsp chicken broth
A pinch of ginger
1 tbsp soy sauce
1 tbsp cornstarch

1. Remove all of the fat from the chicken and cut each breast into 1 inch to 1½ inch pieces. Place these chicken pieces in a bowl and add all of the ingredients for the marinade. Use your hand to mix these ingredients in thoroughly. Then cover it with plastic wrap and let the chicken marinate at room temperature for 20 minutes.


2. While the chicken marinates prepare the other ingredients. Thoroughly drain the can of lychees and then set them aside.


3. Then in a large cup mix together all of the ingredients for the sauce except for the cornstarch.


4. In a smaller cup mix the cornstarch with just a little bit of water until it dissolves. This will be the thickener for the sauce.


5. Now it’s time to start cooking. Heat a wok on high and let it get hot. Once hot add the peanut oil and let that get hot.


6. When the oil is hot, add the chicken and stir fry it for 3 to 5 minutes or just until it lightly browns.


7. Once it browns, add in the lychees and the sauce mixture and let the sauce come to a boil.


8. Just as the sauce starts to come to a boil, add the cornstarch mixture and stir until the sauce thickens.


9. Then remove it from the heat and serve. This pairs perfectly with a side of white steamed rice. You can also serve it along side my Asian broccoli and tomato salad. Makes 3 servings.