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Lychee Chicken Buddha Bowls

Lychee Chicken Buddha Bowls

Prep time
20 min
Cook time
20 min


  • 1/3 cup brown rice, uncooked
  • 25 g sugar snap peas, trimmed and halved lengthways
  • 1/2 cucumber sliced
  • Fresh mint leaves, to serve
  • Fresh lychees, to serve
  • 1/2 cup (approx 10-12) fresh lychees, peeled & seeded
  • 1 tbsp lime juice
  • 2 tbsp olive oil (plus extra for grilling)
  • 1 tbsp soy sauce
  • 1 tsp sriracha
  • 1 garlic clove minced
  • 1/2 tsp ground turmeric
  • Salt & pepper
  • 100 g 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.

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