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
Cook brown rice as per package instructions.
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.
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.
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.
Serve lychee chicken over brown rice with sugar snap peas, cucumber, fresh mint leaves and fresh lychees. Drizzle over with remaining lychee mixture.