In order to bring you the best organic produce, some ingredients may differ from those depicted.
Cashew-lime glazed chicken with bok choy and orange salsa
Dairy-Free, Lean & Clean, Paleo, Diabetes-Friendly, Mediterranean, Gluten-Free, Soy-Free, Carb-Conscious
2 Servings, 350 Calories/Serving
In just 20 minutes, toss together this bok choy and chicken dish, sparkling with fresh citrus, cilantro, and radishes.
In your bag
- 2 heads organic baby bok choy
- 3 organic scallions
- 10 ounces ground chicken
- Sun Basket cashew-lime glaze (cashew butter - lime juice - coconut aminos - toasted sesame oil - garlic - sambal oelek - ginger)
- 1 organic orange
- 4 or 5 sprigs organic fresh cilantro
- 2 or 3 organic radishes (about 2 ounces total)
- 2 teaspoons shichimi togarashi
Calories: 350, Protein: 35g (70% DV), Fiber: 5g (20% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 4.5g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 120mg (40% DV), Sodium: 300mg (13% DV), Carbohydrates: 18g (6% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew)
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.
Wash produce before use
Prep and cook the bok choy and scallions
- Trim the root ends from the bok choy; cut the bok choy in half lengthwise, keeping the cores intact.
- Trim the root ends from the scallions; cut the scallions crosswise into 2-inch pieces.
Prep and cook the chicken
- Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
Stir in the cashew-lime glaze and 5 tablespoons [½ cup] water and bring to a boil, then reduce the heat to medium. Cook, stirring occasionally, until the glaze is thickened slightly and the chicken is cooked through, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper. While the chicken is cooking, start preparing the salsa.
Make the orange salsa
- Using your hands or a sharp knife, peel the orange. Working over a medium bowl, cut along both sides of each membrane to release the segments into the bowl. Alternatively, peel and cut the fruit crosswise into 1-inch-thick slices. Discard any seeds.
- Coarsely chop the cilantro.
- Thinly slice the radishes for garnish.
- Measure the water for the chicken.
- Peel the orange by hand.
- Top the dish with the radishes.