Ginger chicken and bok choy stir-fry with pickled daikon salad

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

Ginger chicken and bok choy stir-fry with pickled daikon salad

Soy-Free, Gluten-Free, Paleo, Carb-Conscious, Dairy-Free

2 Servings, 330 Calories/Serving

25–40 Minutes

Served with a quick-pickled daikon salad, this lean and clean stir-fry combines fresh ginger, crisp vegetables, and an umami-packed sauce.

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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 organic purple daikon or other small radish
  • 3 ounces organic shredded carrots
  • Sun Basket Asian quick-pickle brine (apple cider vinegar - honey - fish sauce)
  • 1 or 2 heads organic baby bok choy (about ½ pound total)
  • 3 organic scallions
  • 1-inch piece organic fresh ginger
  • Sun Basket umami stir-fry blend (coconut aminos - coconut vinegar - fish sauce - toasted sesame oil)
  • 2 or 3 whole dried chiles (optional)

Nutrition per serving

Calories: 330, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 1g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g (13% DV), Cholesterol: 105mg (35% DV), Sodium: 1090mg (45% DV), Carbohydrates: 38g (13% DV), Total Sugars: 29g, Added Sugars: 3g (6% DV).
Contains: Fish (anchovy)

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the pickled daikon salad

  • Scrub or peel the daikon; cut in half lengthwise, then crosswise into thin half-moons.
In a medium bowl, combine the daikon, carrots, and Asian quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.


Prep your protein

  • Chicken, steak, or pork strips: 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 lightly with salt and pepper.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season lightly with salt and pepper.
  • Plant-based chick*n: Pat the chick*n dry with a paper towel. Season lightly with salt and pepper.


Start cooking your protein

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp or scallops, 2 to 4 minutes for steak or pork, 3 to 5 minutes for chicken or tofu, and 4 to 6 minutes for plant-based chick*n. Transfer to a plate. Do not clean the pan. While your protein is cooking, start preparing the remaining ingredients.


Prep the remaining ingredients

  • Trim the root ends from the bok choy; cut the bok choy crosswise into 1-inch-wide pieces.
  • Trim the root ends from the scallions; cut the scallions into 1-inch pieces.
  • Peel the ginger; cut into very thin matchsticks or grate with a fine-toothed grater.
In a small bowl, stir together the ginger and umami stir-fry blend.


Cook the vegetables; finish the stir-fry

In the same pan used for your protein, add the bok choy and scallions and cook over medium-high heat, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add your protein and any accumulated juices, stir-fry blend mixture, and as many chiles as you like and cook, stirring occasionally, until the protein is cooked through, 1 to 2 minutes for shrimp or plant-based chick*n, 2 to 4 minutes for all other proteins. Remove from the heat, discard the chiles, and season to taste with salt and pepper.


Transfer the stir-fry to individual bowls and serve with the pickled daikon salad.
Kids Can!
  • Scrub the daikon.
  • Assemble the pickled daikon salad.
  • Combine the ginger and umami stir-fry blend.
  • Time the cooking.