Chicken and basil stir-fry with jade rice

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

Chicken and basil stir-fry with jade rice

Chicken and basil stir-fry with jade rice

Gluten-Free Friendly, Dairy-Free, Lean & Clean, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

25–40 Minutes

Crisp bell pepper and zucchini and sweetly aromatic Thai basil pop in this chicken stir-fry dinner. The heat factor is optional—add the fresh chile to taste for an extra kick.

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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.
  • ¾ cup jade rice
  • 1 organic red or other bell pepper
  • 1 organic zucchini or other summer squash
  • 3 organic scallions
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh Thai or Italian basil
  • 1 organic serrano or other fresh chile (optional)
  • 10 ounces boneless skinless chicken breast strips
  • Sunbasket Asian seasoning blend (gluten-free tamari - rice vinegar - toasted sesame oil)
Ingredient IQ
Made by dyeing short- or medium-grain rice with bamboo extract, jade rice originated in China. When cooked, it not only has an appealing vanilla-like fragrance but also becomes moist and sticky, making it perfect for sushi or fried rice (or as a side for a stir-fry).

Nutrition per serving

Calories 550, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 670mg (29% DV), Total Carb. 65g (24% DV), Fiber 8g (29% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Soybeans, 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

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables.

2

Prep the vegetables

  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
  • Cut the zucchini in half lengthwise, then crosswise into thin half-moons.
  • Trim the root ends from the scallions; cut the white and light green parts into 2-inch lengths. Thinly slice the dark green parts on the diagonal for garnish.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the basil leaves from the stems.
  • If using the serrano, remove the stem; very thinly slice the serrano crosswise. Wash your hands after handling.

3

Prep and brown the chicken

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned but not yet cooked through, 3 to 5 minutes. Transfer to a plate. Do not clean the pan.

4

Cook the stir-fry

In the same pan used for the chicken, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper, zucchini, and white and light green parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Stir in the garlic and as much serrano as you like and cook until fragrant, about 30 seconds. Add the chicken and any accumulated juices and Asian seasoning blend, toss to coat, and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Remove from the heat, stir in the basil leaves, and season to taste with salt and pepper.

Serve

Transfer the rice to individual plates and top with the chicken stir-fry. Garnish with the dark green parts of the scallions and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Press the garlic (if you have a press).
  • Strip the basil leaves.
  • Garnish with the scallions.
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