Lychee Chicken Buddha Bowl

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

Lychee Chicken Buddha Bowl