Hot and sour chicken stir-fry with vegetables and rice

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

Hot and sour chicken stir-fry with vegetables and rice

Gluten-Free, Family-Friendly, Dairy-Free

2 Servings, 700 Calories/Serving

20–35 Minutes

For a delicious gluten-free stir-fry, we throw in fermented black soybeans, an umami superstar and an essential ingredient in the Chinese pantry.

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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.
  • ¾ cup long-grain white rice
  • Sun Basket fermented black soybean paste (fermented black soybeans - canola oil - garlic - ginger - gluten-free tamari - rice vinegar - Japones chiles - brown sugar)
  • 1 tablespoon Frank's RedHot cayenne pepper sauce (optional)
  • ½ pound organic broccoli
  • 1 organic yellow or other bell pepper
  • 1 organic yellow onion
  • 1 organic carrot
  • 10 ounces boneless skinless chicken breast strips

Nutrition per serving

Calories: 700, Protein: 36g (72% DV), Fiber: 9g (36% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 2.5g (13% DV), Cholesterol: 75mg (25% DV), Sodium: 610mg (25% DV), Carbohydrates: 78g (26% DV), Total Sugars: 12g, Added Sugars: 1g (2% 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.


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

Wash produce before use


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 rest of the meal.


Prep and cook the vegetables

  • In a small bowl, stir together the fermented black soybean paste, 2 tablespoons [¼ cup] water, and as much cayenne pepper sauce as you like. Let stand while you prepare the rest of the meal.
  • Cut the broccoli into 1-inch florets; trim any coarse stems.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch-wide strips.
  • Peel and cut enough onion into ½-inch-thick slices to measure 1 cup [2 cups].
  • Scrub or peel the carrot and trim the ends; thinly slice the carrot on the diagonal.
In a wok or large frying pan over medium-high heat, warm 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the broccoli, bell pepper, onion, and carrot, season with salt and pepper, and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the vegetables cook, prepare the chicken.


Prep and cook 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 the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, stirring once or twice, until lightly browned and cooked through, 6 to 8 minutes.


Finish the stir-fry

To the pan with the chicken, stir in the vegetables and black soybean paste mixture and cook over medium-high heat until the vegetables are warmed through and the sauce has thickened slightly, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the rice to individual bowls, top with the chicken stir-fry, and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Measure the onion.
  • Scrub the carrot.