Balinese chicken stir-fry with coconut-turmeric cauliflower “rice”

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

Balinese chicken stir-fry with coconut-turmeric cauliflower “rice”

Mediterranean, Soy-Free, Gluten-Free, Dairy-Free, Lean & Clean, Paleo, Carb-Conscious

2 Servings, 600 Calories/Serving

15 Minutes

Rich and comforting, this fast paleo stir-fry features cauliflower “rice” cooked up in creamy coconut milk and flavored with earthy turmeric and naturally sweet figs.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 organic yellow onion
  • 1 ounce dried Black Mission figs
  • 3 tablespoons dry-roasted cashews
  • Sun Basket turmeric spice blend (granulated garlic - turmeric - ground ginger)
  • 10 ounces organic cauliflower “rice”
  • ½ cup coconut milk

Nutrition per serving

Calories: 600, Protein: 39g (78% DV), Fiber: 7g (28% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 2g, Saturated Fat: 13g (65% DV), Cholesterol: 105mg (35% DV), Sodium: 120mg (5% DV), Carbohydrates: 33g (11% DV), Total Sugars: 15g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew, coconut)

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep your protein

  • Chicken, steak, or pork strips: 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 lightly with salt and pepper.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.

2

Start cooking your protein

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp or scallops, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for chicken or tofu. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

3

Cook the cauliflower “rice”; finish the stir-fry

  • Peel and finely chop enough onion to measure ½ cup [1 cup].
  • Trim the stems from the figs; coarsely chop the figs.
  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
In the same pan used for your protein, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 2 to 3 minutes. Stir in the turmeric spice blend and cook until fragrant, about 1 minute.
Add your protein, cauliflower “rice,” coconut milk, and ½ cup [1 cup] water and cook, stirring occasionally, until the cauliflower is crisp-tender and the protein is cooked through, 2 to 4 minutes. Stir in the figs. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer your protein and cauliflower “rice” to individual bowls, garnish with the cashews, and serve.
Kids Can!
  • Measure the onion.
  • Crush the cashews.
  • Measure the water for the cauliflower “rice.”
  • Garnish with the cashews.