In order to bring you the best organic produce, some ingredients may differ from those depicted.

Chicken donburi bowls with cauliflower “rice”

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 440 Calories/Serving

20 Minutes

Made with cauliflower “rice,” these Japanese-inspired donburi bowls are healthy, low-carb comfort food.

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.

Chicken options:
2 to 4 boneless skinless chicken thighs (about 10 ounces total)
2 boneless skinless chicken breasts (about 6 ounces each)
2 ounces organic shiitake or other specialty mushrooms
1 organic yellow onion
3 organic scallions
Sunbasket umami blend (coconut aminos - coconut vinegar - fish sauce - toasted sesame oil)
1 cup vegetable broth
10 ounces organic cauliflower “rice”
1 teaspoon shichimi togarashi

Nutrition per serving

Calories 440, Total Fat 23g (29% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 1130mg (49% DV), Total Carb. 24g (9% DV), Fiber 6g (21% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Fish (anchovy), Sesame

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

Prep and brown the chicken

Prep and cook instructions are identical for both chicken options.

Pat the chicken dry with a paper towel; cut the chicken into ½-inch pieces. Season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Do not clean the pan.
While the chicken cooks, start preparing the remaining donburi ingredients.

Cook the donburi topping

Remove the stems from the shiitakes; thinly slice the caps.
Peel and thinly slice the onion.
Trim the root ends from the scallions; thinly slice the scallions for garnish.

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the shiitakes and onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the chicken, umami blend, and vegetable broth and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce thickens, 5 to 6 minutes. Remove from the heat and season to taste with salt and pepper.
While the donburi cooks, prepare the cauliflower “rice.”

Cook the cauliflower “rice”

In a large frying pan over medium heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring frequently, until the cauliflower starts to soften, 3 to 5 minutes [4 to 6 min]. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cauliflower “rice” to individual bowls and top with the chicken donburi and sauce. Garnish with the shichimi togarashi and scallions and serve.

Kids Can!

Measure the oil for the chicken and cauliflower “rice.”
Time the cooking.
Garnish with the scallions.

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