Chicken teriyaki with stir-fried vegetables and basmati rice

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

Customer Favorite

Chicken teriyaki with stir-fried vegetables and basmati rice

Gluten-Free, Dairy-Free, Family-Friendly

2 Servings, 770 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.

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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 cup basmati rice
  • 1 or 2 cloves organic peeled fresh garlic
  • 6 ounces organic broccoli
  • ¼ pound organic cremini or other button mushrooms
  • 2 heads organic baby bok choy
  • 4 or 5 sprigs organic fresh cilantro
  • 1¼ pounds boneless skinless chicken breast strips
  • ¼ pound organic shredded carrots
  • Sun Basket teriyaki sauce blend (honey - gluten-free tamari - rice vinegar - sesame oil)

Nutrition per serving

Calories: 770, Protein: 45g (90% DV), Fiber: 5g (20% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 7g, Saturated Fat: 2.5g (13% DV), Cholesterol: 105mg (35% DV), Sodium: 560mg (23% DV), Carbohydrates: 102g (34% DV), Total Sugars: 19g, Added Sugars: 0g (0% DV).
Contains: Soybeans

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

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1½ cups [3 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

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 2 to 3 tablespoons oil until hot but not smoking. Working in batches if needed, 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. Add more oil between batches if needed. Do not clean the pan.

4

Finish the stir-fry

In the same pan used for the chicken, if dry, add 2 to 3 teaspoons oil. Warm over medium heat until hot but not smoking. Stir in the garlic and cook until fragrant, about 1 minute. Add the broccoli and mushrooms and cook, stirring occasionally, until just tender, 5 to 7 minutes.
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

Transfer the rice to individual bowls and top with the chicken stir-fry. Garnish with the cilantro and 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.