Southeast Asian chicken and garlic rice with ginger dipping sauce

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 660 Calories/Serving

30–45 Minutes

Inspired by the national dish of Singapore, this pan-fried chicken is served with garlicky rice and two dipping sauces—the flavors will transport you to Southeast Asia.

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
3 or 4 cloves organic peeled fresh garlic
1 cup chicken broth
2 boneless skin-on chicken breasts (about 6 ounces each)
3 organic scallions
1 organic cucumber
4 or 5 sprigs organic fresh cilantro
Sunbasket ginger sauce base (fish sauce - fresh lime juice - fresh ginger - coconut sugar - sambal oelek)
1 tablespoon gluten-free tamari

Nutrition per serving

Calories 660, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 1720mg (75% DV), Total Carb. 57g (21% DV), Fiber 4g (14% DV), Total Sugars 3g (Incl. 1g Added Sugars, 2% DV), Protein 44g
Contains: Fish (anchovy), Tree Nuts (coconut), 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.
Finely chop, press, or grate the garlic.

In a small sauce pot over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Stir in the rice and garlic, season lightly with salt, and cook until the rice is toasted and the garlic is fragrant, 1 to 2 minutes. Add the chicken broth [1½ cups chicken broth; save the rest for another use], 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 chicken and the scallions.

Cook the chicken; char the scallions

Pat the chicken dry with a paper towel; season generously with salt and pepper.
Trim the root ends from the scallions; cut the scallions in half crosswise.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Working in batches if needed, add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn the chicken, add the scallions, and cook until the meat is firm and cooked through and the scallions are lightly charred, 3 to 5 minutes. Transfer the chicken and scallions to a cutting board to cool slightly. Add more oil between batches if needed. Cut the chicken crosswise into 1-inch-thick slices and coarsely chop the scallions.
While the chicken and scallions cook and cool, prepare the garnishes and dipping sauces.

Prep the garnishes; make the dipping sauces

Trim the ends from the cucumber; cut the cucumber into ¼-inch-thick slices.
Remove any coarse stems from the cilantro sprigs.

In a small bowl, stir together the ginger sauce base and ¼ cup [½ cup] water.
In another small bowl, stir together the scallions, tamari, and 1 tablespoon [2 TBL] water.

Serve

Transfer the chicken, rice, and cucumber to individual plates and garnish with the cilantro. Serve the ginger and scallion dipping sauces on the side.

Kids Can!

Rinse the rice.
Press the garlic (if you have a press).
Remove any coarse stems from the cilantro sprigs.
Stir the scallion dipping sauce.
Garnish with the cilantro.

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