Cashew chicken and broccoli stir-fry with jasmine rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Protein Plus

2 Servings, 740 Calories/Serving

30–40 Minutes

Precut chicken and our house-made stir-fry sauce make this meal better than your favorite Chinese takeout, in as little time. To keep it paleo, skip the rice.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1½ cups jasmine rice*
1 red bell pepper
¾ pound broccoli
6 scallions
1¼ pounds boneless skinless chicken thigh pieces
1 tablespoon arrowroot powder
Sunbasket stir-fry base (coconut aminos - cashew butter - prunes - molasses - toasted sesame oil - fresh garlic - fresh ginger)
½ cup roasted cashews
1 tablespoon coconut vinegar
¼ cup water chestnuts
*Not paleo; omit for a paleo-strict version.

Nutrition per serving

Calories 740, Total Fat 22g (28% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 290mg (13% DV), Total Carb. 93g (34% DV), Fiber 5g (18% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 41g
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a medium sauce pot, combine the rice and 2¼ cups water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry.

Prep the vegetables

Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into 1-inch pieces.
Cut the broccoli into 1-inch florets; trim off any coarse stems.
Trim the root ends from the scallions. Cut the white parts into 1-inch lengths for the stir-fry; thinly slice the green parts for garnish.

Sear the chicken

Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a medium bowl; pat dry with a paper towel. Season generously with salt and pepper. Add the arrowroot powder and stir to coat the chicken.

In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 3 to 5 minutes. Transfer the chicken to a plate. Do not clean the pan.
While the chicken cooks, prepare the stir-fry sauce.

Prep the stir-fry sauce; finish the stir-fry

In a small bowl, using a whisk or fork, mix together the stir-fry base and ¼ cup water.

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Stir in the bell pepper, broccoli, and white parts of the scallions and cook until crisp-tender, 1 to 2 minutes. Return the chicken and any accumulated juices to the pan and add the cashews and coconut vinegar. Cook, stirring occasionally, until the liquid evaporates, the vegetables are just tender, and the chicken is cooked through, 2 to 3 minutes. Stir in the stir-fry sauce and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the water chestnuts.

Serve

Transfer the rice to individual bowls. Top with the stir-fry, garnish with the green parts of the scallions, and serve.

Kids Can!

Rinse the rice.
Fluff the rice
Stir together the stir-fry base and water.
Garnish with the scallions.
Serve the meal.

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