Lo soi chicken with vegetable stir-fry over jasmine rice

Gluten-Free Friendly, Dairy-Free, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

35–50 Minutes

Our lo soi base delivers deep, long-cooked flavor fast to juicy chicken thighs in this garlicky-gingery stir-fry.

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.

½ cup jasmine rice
6 ounces cremini or other button mushrooms
1 or 2 cloves peeled fresh garlic
1-inch piece fresh ginger
6 ounces sugar snap peas or snow peas
2 to 4 boneless skinless chicken thighs (about 10 ounces total)
1 cup chicken broth
Lo soi base (gluten-free tamari - honey - fish sauce - five-spice powder)
3 scallions
6 or 7 sprigs fresh cilantro or other leafy herb such as basil

Nutrition per serving

Calories 590, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 130mg (43% DV), Sodium 1590mg (69% DV), Total Carb. 71g (26% DV), Fiber 4g (14% DV), Total Sugars 15g (Incl. 9g Added Sugars, 18% DV), Protein 36g
Contains: Fish, Soybeans

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 ¾ cup [1½ 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 vegetables.

Prep and cook the vegetables

Cut the mushrooms into quarters.
Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
Cut the ginger in half crosswise; grate or peel and finely chop half the ginger. Using the bottom of a cup or bowl, smash the remaining half and set aside for the chicken.

In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons [1 to 2 TBL] oil until hot but not smoking. Add the mushrooms and snap peas, season with salt and pepper, and cook, stirring frequently, until the mushrooms start to soften and the snap peas are bright green, 3 to 4 minutes. Stir in the garlic and grated ginger and cook until fragrant, about 30 seconds. Transfer the vegetables to a medium bowl, cover, and keep warm. Do not clean the pan.

Prep and cook the chicken

Pat the chicken dry with a paper towel; season with pepper.

In the same pan used for the vegetables, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the chicken and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Add the chicken broth, lo soi base, smashed ginger, and 1 cup [2 cups] water. Bring to a boil and cook over high heat until the chicken is cooked through and the lo soi broth is reduced slightly, 5 to 7 minutes. Using a slotted spoon or tongs, transfer the chicken to a plate to cool, reserving the lo soi broth in the pan; discard the ginger. Using a fork, shred the chicken.
While the chicken cooks and cools, prepare the garnishes.

Prep the garnishes

Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
If desired, strip the cilantro leaves from the stems; use the leaves or whole sprigs for garnish.

Serve

Transfer the rice to individual bowls and top with the chicken and vegetables. Pour over as much lo soi broth as you like. Garnish with the scallions and cilantro and serve.

Kids Can!

Rinse the rice.
Press the garlic (if you have a press).
Smash the ginger.
Strip the cilantro leaves.
Garnish with the scallions and cilantro.

View full recipe details