Lemongrass chicken stir-fry with baby broccoli and jasmine rice

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

Lemongrass chicken stir-fry with baby broccoli and jasmine rice

Signature Sauce

Lemongrass chicken stir-fry with baby broccoli and jasmine rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 740 Calories/Serving

30–40 Minutes

Our house-made lemongrass paste and stir-fry blend bring potent fragrance and flavor to this easy, gluten-free stir-fry.

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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.
  • ¾ cup jasmine rice
  • 10 ounces boneless skinless chicken thigh pieces
  • Sunbasket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • 2 or 3 red radishes
  • 10 ounces baby broccoli
  • 1 or 2 zucchini (about ¾ pound total)
  • 3 scallions
  • 3 or 4 sprigs fresh cilantro
  • 1 Thai chile (optional)
  • Stir-fry blend (coconut aminos - fish sauce)

Nutrition per serving

Total Fat 32g (41% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 115mg (38% DV), Sodium 1060mg (46% DV), Total Carb. 72g (26% DV), Fiber 6g (21% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Fish, Tree Nuts


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

Wash produce before use


Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1 cup plus 2 tablespoons 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 chicken and vegetables.


Marinate 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 generously with salt and pepper.
In a medium bowl, combine the chicken and lemongrass paste and toss to coat. Let stand while you prepare the vegetables.


Prep the vegetables

  • Trim the ends from the radishes; cut the radishes into quarters.
  • Trim the root ends from the baby broccoli; cut the broccoli into 2-inch lengths.
  • Trim the ends from the zucchini; cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
  • Trim the root ends from the scallions; cut the scallions into 2-inch lengths.
  • Coarsely chop the cilantro for garnish.
  • If using the Thai chile, remove the stem; finely chop the chile. Wash your hands after handling.


Cook the chicken

In a wok or large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Do not clean the pan.


Cook the vegetables

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the radishes and cook without stirring until lightly browned, 1 to 2 minutes. Add the broccoli and cook, stirring often, until crisp-tender, 2 to 3 minutes. Add the zucchini, scallions, half the stir-fry blend, and as much Thai chile as you like and cook, stirring occasionally, until the zucchini starts to soften, 2 to 3 minutes. Remove from the heat; season to taste with more stir-fry blend, if needed.


Transfer the rice to individual bowls. Top with the vegetables and then the chicken. Garnish with the cilantro and serve.