Category: Chicken
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Description

Juicy chicken thighs are coated in a glossy, sweet-and-savory sauce made with fresh lychees, ginger, garlic, soy sauce, and honey. As the lychees cook, they release their floral sweetness into the sauce, creating a delicious tropical glaze that makes this dish special.

Ingredients

For the Chicken

– 2 pounds boneless, skinless chicken thighs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon vegetable oil

For the Lychee-Ginger Sauce

– 1 1/2 cups peeled, pitted fresh lychees, roughly chopped
– 1/4 cup low-sodium soy sauce
– 3 tablespoons honey
– 2 tablespoons rice vinegar
– 1 tablespoon freshly grated ginger
– 3 cloves garlic, minced
– 1/4 cup water
– 1 teaspoon cornstarch
– 1 tablespoon cold water
– 2 green onions, thinly sliced
– 1 teaspoon sesame seeds, optional

Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.

2. In a small bowl, combine the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and 1/4 cup water. Stir until the honey dissolves.

3. Heat the vegetable oil in a large skillet over medium-high heat.

4. Add the chicken thighs and sear for 4–5 minutes per side, until golden brown. The chicken does not need to be fully cooked yet.

5. Reduce the heat to medium. Pour the lychee sauce into the skillet and add the chopped lychees.

6. Cover and simmer for 12–15 minutes, turning the chicken halfway through, until the chicken reaches an internal temperature of 165°F.

7. Remove the chicken temporarily and place it on a clean plate.

8. Mix the cornstarch with 1 tablespoon cold water. Stir this mixture into the skillet and simmer for 1–2 minutes until the sauce thickens.

9. Return the chicken to the skillet and spoon the sticky lychee sauce over each piece.

10. Sprinkle with sliced green onions and sesame seeds before serving.

Serving Suggestions

Serve over jasmine rice with steamed broccoli or sautéed green beans. Spoon extra lychee sauce over the rice so none of the tropical flavor goes to waste.

Lychee Tip: Reserve a few chopped lychees and stir them into the finished sauce just before serving for extra fruit texture and a stronger fresh-lychee flavor.