Fresh Pineapple and Lychee Chicken Empress of China San Fran
Transport your taste buds with the sweet and savory harmony of Fresh Pineapple and Lychee Chicken, inspired by the iconic flavors of Empress of China in San Francisco. This vibrant dish combines tender chicken breast with juicy fresh pineapple chunks and luscious lychee halves for a tropical twist. A rich marinade of soy sauce, oyster sauce, honey, and aromatic ginger envelops the dish, while a touch of red chili flakes adds optional heat for a perfectly balanced flavor. Quickly stir-fried and served over fluffy white rice, this recipe boasts a beautiful medley of textures and bright, tangy-sweet notes, perfect for a quick weeknight meal or an exotic dinner party centerpiece.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 1 cup Fresh pineapple chunks
- 1 cup Canned lychees (drained and halved)
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 2 stalks Green onions (sliced)
- 0.5 teaspoon Red chili flakes (optional)
- 2 cups White rice (for serving)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, minced garlic, and grated ginger to create a marinade.
Pour half the marinade over the chicken pieces, ensuring they are evenly coated. Reserve the other half of the marinade for the sauce. Let the chicken marinate for 15 minutes.
In another small bowl, combine the cornstarch and water to make a slurry. Set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the marinated chicken pieces to the skillet. Cook for 4–5 minutes, stirring frequently, until the chicken starts to brown.
Add the pineapple chunks and lychee halves to the skillet, tossing to combine with the chicken. Cook for an additional 3 minutes.
Pour the reserved marinade into the skillet and bring it to a simmer.
Stir in the cornstarch slurry and cook for 2–3 minutes, or until the sauce thickens and coats the chicken and fruit.
If desired, sprinkle in the red chili flakes for added heat.
Remove from heat and garnish with sliced green onions.
Serve the chicken mixture over steamed white rice and enjoy!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 23.7 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 52 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 604 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
