Serves: 1


● ⅓ cup brown rice, uncooked
● 25g sugar snap peas, trimmed and halved lengthways
● ½ cucumber, sliced
● Fresh mint leaves, to serve
● Fresh lychees, to serve

Lychee Chicken

● ½ cup (approx 10-12) fresh lychees, peeled & seeded
● 1 tbsp lime juice (about ½ lime)
● 2 tbsp olive oil (plus extra for grilling)
● 1 tbsp soy sauce
● 1 tsp sriracha
● 1 garlic clove, minced
● ½ tsp ground turmeric
● Salt & pepper
● 200g skinless & boneless chicken thigh fillets


1. Cook brown rice as per package instructions.

2. Place lychees, lime juice, olive oil, soy sauce, sriracha, garlic and turmeric in a blender or food processor. Season with salt and pepper, then process until smooth.

3. In a large mixing bowl, toss the chicken with half of the lychee mixture. Cover and refrigerate for 20 minutes. Set aside remaining lychee mixture for serving.

4. Heat a barbecue or grill pan over medium-high heat with a drizzle of olive oil. Cook chicken for 4 minutes on each side, or until cooked through. Transfer to a plate and cover with foil to rest for 4-5 minutes.

5. Serve lychee chicken over brown rice with sugar snap peas, cucumber, fresh mint leaves and fresh lychees. Drizzle over with remaining lychee mixture.

Created by Marie Duong for Australian Lychees