Lychee...a typical oriental fruit. Sweet and very juicy. The canned version is used in this recipe, but it is just as nice. This dish was tested on Swedish, Japanese and Indian friends, and they all loved it!! Interesting texture and flavour! A hit with the kiddies too!

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place turkey in a bowl with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon Chinese cooking wine. Marinate 20 minutes.

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  • Heat the oil and garlic in a wok over high heat. When garlic begins to brown, discard marinade from bowl and mix turkey into wok. Stir in remaining ginger and wine. Mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. Reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. Season with pepper, and garnish with cilantro and green onions to serve.

Nutrition Facts

294 calories; protein 25.5g 51% DV; carbohydrates 22.2g 7% DV; fat 11.7g 18% DV; cholesterol 67mg 22% DV; sodium 402.9mg 16% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/22/2010
The flavor of this recipe came out very well. The sweetness of the lychees really complemented the salty spicy flavors from the sauce/marinade ingredients. This recipe would be very easy to tweak to adjust for your own personal preferences on salt and spice. (For example I think you could eliminate the soy sauce altogether and not miss if it you're trying to cut down on salt.) I didn't have chile peppers but had some Asian chili garlic sauce so I cut back on the minced garlic (used 1/2 tbsp) to account for the garlic in the chili sauce. One thing I did not like about this recipe however was that there was a lot of liquid in the pan when everything was done cooking. So I dissolved some cornstarch in water and mixed that into the boiling liquid to thicken the liquid into a nice sauce. I then mixed the cooked meat/lychee mixture back into the thickened liquid and served it over rice. I will definitely make this again but next time I think I will just mix the second tablespoon of wine with a tablespoon of cornstarch and mix that in at the very end instead of adding the wine to the pan while the turkey is cooking. Read More
(9)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/22/2010
The flavor of this recipe came out very well. The sweetness of the lychees really complemented the salty spicy flavors from the sauce/marinade ingredients. This recipe would be very easy to tweak to adjust for your own personal preferences on salt and spice. (For example I think you could eliminate the soy sauce altogether and not miss if it you're trying to cut down on salt.) I didn't have chile peppers but had some Asian chili garlic sauce so I cut back on the minced garlic (used 1/2 tbsp) to account for the garlic in the chili sauce. One thing I did not like about this recipe however was that there was a lot of liquid in the pan when everything was done cooking. So I dissolved some cornstarch in water and mixed that into the boiling liquid to thicken the liquid into a nice sauce. I then mixed the cooked meat/lychee mixture back into the thickened liquid and served it over rice. I will definitely make this again but next time I think I will just mix the second tablespoon of wine with a tablespoon of cornstarch and mix that in at the very end instead of adding the wine to the pan while the turkey is cooking. Read More
(9)
Rating: 4 stars
01/23/2012
Very tasty.. I agree with previous review. There was a lot of liquid that cooked out of the fruit so I added some cornstarch to thicken the sauce. I also used chicken as that was what I had in the freezer Read More
(5)