Lemongrass chicken, zucchini, and broccoli stir-fry

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

Speedy Stir-Fry

Lemongrass chicken, zucchini, and broccoli stir-fry

Gluten-Free, Dairy-Free, Soy-Free, Paleo-Friendly

4 Servings, 720 Calories/Serving

30–40 Minutes

Skip the family take-out debates—here’s an order everyone can agree on. This speedy paleo stir-fry uses two of our signature sauces to cut down your cook time.

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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.
  • 1½ cups jasmine rice*
  • 1 sweet potato
  • 4 to 6 boneless skinless chicken thighs (about 1 pound total)
  • Sun Basket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
  • 4 or 5 radishes
  • 1 pound broccoli
  • 2 or 3 zucchini (about 1 pound total)
  • 6 scallions
  • 6 or 7 sprigs fresh cilantro
  • 2 Thai chiles (optional)
  • Sweet stir-fry blend (coconut aminos - fish sauce)
  • *Not paleo; omit for a paleo-strict version.
Chef's Tip
If everyone wants rice, you can save the sweet potato for another use. Or toss the sweet potato half-moons in with the stir-fry: add them along with the radishes in Step 5 and proceed with the recipe.

Nutrition per serving

Calories: 720, Protein: 36g (72% DV), Fiber: 5g (20% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4.5g, Saturated Fat: 3g (15% DV), Cholesterol: 90mg (30% DV), Sodium: 1010mg (42% DV), Carbohydrates: 90g (30% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

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

Heat the oven to 400°F.
  • Rinse the rice.
In a medium sauce pot, combine the rice and 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 sweet potato.

2

Roast the sweet potato

  • Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
On a sheet pan, drizzle the sweet potato with 1 tablespoon oil; season generously with salt and pepper and toss to coat. Spread in an even layer and roast, turning once halfway through, until tender and lightly browned, 20 to 25 minutes.
While the sweet potato roasts, prepare the chicken and vegetables.

3

Marinate the chicken; prep the vegetables

  • Pat the chicken dry with a paper towel; rub the chicken with the lemongrass paste and season generously with salt and pepper. Let stand while you prepare the vegetables.
  • Trim the ends from the radishes; cut the radishes into quarters.
  • Cut the broccoli into 1-inch florets; trim off any coarse stems.
  • 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 on the diagonal into 2-inch lengths.
  • Coarsely chop the cilantro.
  • If using, remove the stems from the Thai chiles; finely chop the chiles. Wash your hands after handling.

4

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, turning once, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices. Do not clean the pan.

5

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 occasionally, until crisp-tender, 3 to 5 minutes.
Add the zucchini, scallions, half the sweet stir-fry blend, and as much of the Thai chiles as you like. Cook, stirring occasionally, until the zucchini starts to soften, 2 to 3 minutes. Remove from the heat and season to taste with more stir-fry blend, salt, and pepper.

Serve

Transfer the rice or sweet potato to individual plates. Top with the vegetables and then the chicken. Garnish with the cilantro and serve.
Kids Can!
  • Rinse the rice.
  • Drizzle the sweet potato with oil.
  • Set the table.
  • Serve the meal.
  • Compliment the cook.