Hawaiian loco moco with teriyaki chicken and fried eggs

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

Hawaiian loco moco with teriyaki chicken and fried eggs

Dairy-Free, Family-Friendly, Gluten-Free

2 Servings, 590 Calories/Serving

35–50 Minutes

Combining steamed rice, chicken teriyaki, savory gravy, and runny fried eggs, this loco moco is Hawaiian comfort food at its best.

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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.
  • ½ cup long-grain white rice
  • 10 ounces boneless skinless chicken breast strips
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • Sunbasket teriyaki glaze (honey - gluten-free tamari - rice vinegar - toasted sesame oil)
  • 1 organic yellow onion
  • 3 ounces organic cremini or other button mushrooms
  • Sunbasket gravy seasoning (arrowroot powder - porcini powder - onion powder - granulated garlic)
  • 1 cup chicken broth
  • 2 organic eggs
Chef's Tip
Rinsing rice removes starches on the surface of the grains that can cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water, or place the grains in a small bowl, cover with cold water, swish a few times, drain, and repeat until the water runs clear.

Nutrition per serving

Calories: 590, Protein: 36g (72% DV), Fiber: 5g (20% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 230mg (77% DV), Sodium: 700mg (29% DV), Carbohydrates: 66g (22% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
Contains: Eggs, 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 1 cup [1½ 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. Meanwhile, start preparing the rest of the meal.

2

Prep and cook the chicken and cabbage

  • Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a cutting board; pat dry with a paper towel. Cut the chicken into 1-inch pieces. Season lightly with salt and pepper.
  • Cut away any core from the cabbage; thinly slice the cabbage.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until lightly browned and almost cooked through, 4 to 6 minutes. Stir in the cabbage and cook until wilted, 1 to 2 minutes. Stir in the teriyaki glaze and cook until thickened and the chicken is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper. Transfer to a medium bowl. Do not clean the pan. Meanwhile, prepare the ingredients for the gravy.

3

Prep the gravy ingredients; make the gravy

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
  • Thinly slice the mushrooms.
In the same pan used for the chicken, add the onion and mushrooms, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Stir in the gravy seasoning and cook, stirring frequently, until fragrant, about 30 seconds. Add the chicken broth and cook, stirring occasionally, until thickened, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the eggs.

4

Fry the eggs

In a medium frying pan over medium heat, warm 1 to 2 teaspoons butter or oil (from your pantry) until hot but not smoking. Crack the eggs directly into the pan and season with salt and pepper. Cook until the whites have set and the yolks are slightly runny, 2 to 3 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Serve

Transfer the rice to individual bowls and spoon on the chicken and as much gravy as you like. Top with the eggs and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Measure the onion.