In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Chicken teriyaki with stir-fried vegetables and basmati rice
Gluten-Free Friendly, Dairy-Free, Protein Plus
2 Servings, 680 Calories/Serving
25–40 Minutes
Japanese by name, teriyaki actually originated in Hawaii. Our all-natural, gluten-free version will be your new favorite alternative to takeout.
In your bag
- ¾ cup basmati rice
- 1 or 2 cloves organic peeled fresh garlic
- 4 ounces organic broccoli
- 3 ounces organic cremini or other button mushrooms
- 2 heads organic baby bok choy
- 4 or 5 sprigs organic fresh cilantro
- Chicken options:
- 10 ounces diced boneless skinless chicken breast
- 2 boneless skinless chicken breasts (about 5 ounces each)
- 2 ounces organic shredded carrots
- Sunbasket teriyaki sauce blend (honey - gluten-free tamari - rice vinegar - sesame oil)
Nutrition per serving
Calories 680, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 480mg (21% DV), Total Carb. 77g (28% DV), Fiber 5g (18% DV), Total Sugars 18g (Incl. 13g Added Sugars, 26% DV), Protein 32g
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 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry.
2
Prep the stir-fry vegetables
- Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
- Cut the broccoli into 1-inch florets; trim any coarse stems.
- Cut the mushrooms in half lengthwise; cut any large mushrooms into quarters.
- Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch pieces.
- Coarsely chop the cilantro for garnish.
3
Prep and brown the chicken
- Diced chicken: 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 with salt and pepper.
- Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch pieces. Season with salt and pepper.
4
Finish the stir-fry
Add the chicken and any accumulated juices, bok choy, carrots, and teriyaki sauce blend and cook, stirring occasionally, until the chicken is cooked through, the vegetables are crisp-tender, and the sauce is thickened slightly, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Kids Can!
- Rinse the rice.
- Measure the water for the rice.
- Press the garlic (if you have a press).
- Measure the garlic.
- Garnish with the cilantro.