Chicken teriyaki with stir-fried vegetables and basmati rice

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

2 Servings, 750 Calories/Serving

25–40 Minutes

Japanese by name, teriyaki actually originated in Hawaii. Our all-natural, gluten-free version will be your new favorite alternative to takeout.

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.

¾ cup basmati rice
1 or 2 cloves organic peeled fresh garlic
4 ounces organic broccoli
¼ pound organic cremini or other button mushrooms
1 head organic baby bok choy
4 or 5 sprigs organic fresh cilantro
Chicken options:
10 ounces diced boneless skinless chicken breast
2 boneless skinless chicken breasts (about 5 ounces each)
2 ounces organic shredded carrots
Sunbasket teriyaki sauce blend (honey - gluten-free tamari - rice vinegar - sesame oil)

Nutrition per serving

Calories 750, Total Fat 32g (41% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 500mg (22% DV), Total Carb. 78g (28% DV), Fiber 5g (18% DV), Total Sugars 18g (Incl. 13g Added Sugars, 26% DV), Protein 41g
Contains: Soybeans, Sesame (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

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [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 is cooking, prepare the stir-fry.

Prep the stir-fry vegetables

Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Cut the broccoli into 1-inch florets; trim any coarse stems.
Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch pieces.
Coarsely chop the cilantro for garnish.

Prep and brown the chicken

Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch pieces. Season with salt and pepper.

In a wok or large frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

Finish the stir-fry

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the broccoli and mushrooms and cook, stirring occasionally, until just tender, 5 to 7 minutes.

Add the chicken and any accumulated juices, the bok choy, carrots, and teriyaki sauce blend and cook, stirring occasionally, until the chicken is cooked through, the vegetables are crisp-tender, and the sauce is thickened slightly, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the cilantro and serve.

Kids Can!

Rinse the rice.
Measure the water for the rice.
Press the garlic (if you have a press).
Measure the garlic.
Garnish with the cilantro.

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