In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken and basil stir-fry with jade rice
Gluten-Free Friendly, Dairy-Free, No Added Sugar, <600 Calories, Protein Plus
2 Servings, 600 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.
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 other basil
- 1 organic serrano or other fresh chile (optional)
- Chicken options:
- 10 ounces diced boneless skinless chicken breast
- 2 boneless skinless chicken breasts (about 5 ounces each)
- Sunbasket Asian seasoning blend (gluten-free tamari - rice vinegar - toasted sesame oil)
Nutrition per serving
Calories 600, Total Fat 22g (28% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 700mg (30% DV), Total Carb. 70g (25% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 31g
Contains:
Soybeans, 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
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 is cooking, 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
- Diced chicken: Cut a small corner from the packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
- Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch pieces. 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
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.