Cantonese Sweet-and-Sour Chicken with Lychees (Suantien Lichiji)
Experience the authentic flavors of southern China with this Cantonese Sweet-and-Sour Chicken. Combining the sweetness of lychees with a tangy sauce, this dish offers a delightful balance of flavors. Serve with rice for a complete and satisfying meal.
Equipment
- Nonstick wok or skillet
- spatula
Ingredients
For the Chicken:
- 8 –12 oz 200–300 g boneless, skinless chicken, cut into bite-size pieces
- Ground Sichuan pepper or freshly ground black pepper to taste
- 1 tablespoon cornstarch
For the Sauce:
- 1 tablespoon reduced-sodium soy sauce
- 3 tablespoons lychee juice
- 3 tablespoons rice vinegar or other mild vinegar
- 2 tablespoons sugar
- 3 tablespoons unsalted chicken stock or water
- Ground red chili or chili oil or ground red pepper to taste
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 2 large cloves garlic crushed
- 1 tablespoon grated fresh ginger
- 1 green or red bell pepper cut into 1-inch (2.5-cm) squares (optional)
- 2 green onions scallions, cut into 1-inch (2.5-cm) lengths
- One 8-oz 225-g can lychees, drained (reserve juice for sauce)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional
Instructions
- Start cooking rice to accompany the sweet-and-sour chicken.
- Prepare all ingredients and place them within easy reach of the stove.
- Sprinkle the chicken pieces with ground Sichuan or black pepper, then dredge them in cornstarch to coat lightly.
- In a small bowl, mix the sauce ingredients (soy sauce, lychee juice, rice vinegar, sugar, chicken stock, and chili or pepper) and set aside.
- Heat a nonstick wok or skillet over high heat.
- Add the vegetable oil and rotate the wok to coat the sides evenly.
- When the oil is very hot, add the crushed garlic and grated ginger.
- Stir-fry for a few seconds until fragrant.
- Add the chicken to the wok and stir-fry for about 1 minute until the chicken is no longer pink.
- If using, add the bell pepper and green onions (scallions) and stir-fry for another minute.
- Reduce the heat to low, add the sauce to the wok, and bring it to a boil.
- Simmer for 30 seconds.
- Add the drained lychees and cook until heated through.
- Optional Step: Mix the cornstarch with water and stir into the sauce to thicken, if desired.
- Serve the sweet-and-sour chicken with rice.
Notes / Tips / Wine Advice:
Variation:
Substitute one or two slices of fresh or canned pineapple, cut into small pieces, for the lychees. Replace the lychee juice with pineapple juice in the sauce.Wine Recommendation:
Pair with a semi-sweet Riesling or a light, fruity white wine.Nutritional Information
Calories: 350 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 10 g | Fiber: 3 g | Sugar: 18 g | Salt: 700 mg
