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

Spicy Balinese chicken with cucumber-cabbage salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, Carb-Conscious, Spicy, <600 Calories, Protein Plus

2 Servings, 480 Calories/Serving

20 Minutes

Check the weather report because this blazin’ combo delivers a tropical heat wave. For warming flavor, we rub chicken with spicy sambal oelek, then cool it all down with a breezy cucumber-cabbage salad.

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 boneless skinless chicken thighs (about 6 ounces each)
2 boneless skinless chicken breasts (about 5 ounces each)
Sunbasket turmeric spice blend (granulated garlic - ground turmeric - ground ginger)
2 tablespoons sambal oelek (optional)
1 organic cucumber
1 wedge organic green or other cabbage (about 7 ounces)
1 organic red or other bell pepper
1 organic lime
Sunbasket stir-fry blend (coconut aminos - toasted sesame oil - garlic - ginger)
4 or 5 sprigs organic fresh mint
3 tablespoons dry-roasted cashews

Nutrition per serving

Calories 480, Total Fat 31g (40% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 260mg (11% DV), Total Carb. 28g (10% DV), Fiber 9g (32% DV), Total Sugars 12g (Incl. 2g Added Sugars, 4% DV), Protein 30g
Contains: Tree Nuts (coconut, cashew), 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

Prep and cook the chicken

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

In a large bowl, stir together the turmeric spice blend and 1 to 2 teaspoons [2 to 4 tsp] oil. Stir in as much sambal oelek as you like, according to your spice preference. Add the chicken and rub all over with the mixture.

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 until lightly browned and cooked through, 3 to 4 minutes per side for thighs, 4 to 6 minutes per side for breasts. Transfer to a plate. Meanwhile, start preparing the rest of the meal.

Make the cucumber-cabbage salad

Peel the cucumber if desired; cut the cucumber into ½-inch pieces.
Cut away any core from the cabbage; thinly slice the cabbage.
Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
Juice the lime. [Juice both limes.]

In a small bowl, stir together the stir-fry blend, 1 tablespoon [2 TBL] lime juice, and 1 tablespoon [2 TBL] oil. Season the dressing to taste with salt, pepper, and more lime juice as desired.

In a large bowl, toss together the cucumber, cabbage, bell pepper, and 2 tablespoons [¼ cup] dressing (set aside the remaining dressing for serving). Season to taste with salt and pepper.

Prep the garnishes

Strip the mint leaves from the stems; coarsely chop the leaves.
Using the bottom of a bowl or cup, lightly crush the cashews.

Serve

Transfer the chicken and cucumber-cabbage salad to individual plates and garnish the salad with the mint and cashews. Serve the remaining dressing and sambal oelek on the side.

Kids Can!

Time the chicken.
Strip the mint leaves.
Crush the cashews.
Garnish with the mint and cashews.

View full recipe details