Rainbow stir-fry with chicken, Thai basil, and jasmine rice

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

Rainbow stir-fry with chicken, Thai basil, and jasmine rice

Dairy-Free, Gluten-Free, Family-Friendly

2 Servings, 630 Calories/Serving

25–40 Minutes

When it comes to foods rich with nutrition, we like to eat the whole rainbow. This vibrant stir-fry features a colorful array of vegetables that looks good and makes you feel good.

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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 jasmine rice
  • 1 organic red or other bell pepper
  • 1 organic zucchini or yellow squash
  • 3 organic scallions
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh Thai basil
  • 1 organic jalapeño or other fresh chile (optional)
  • Sun Basket Asian seasoning blend (gluten-free tamari - rice vinegar - toasted sesame oil)

Nutrition per serving

Calories: 630, Protein: 33g (66% DV), Fiber: 5g (20% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 4g, Saturated Fat: 2g (10% DV), Cholesterol: 75mg (25% DV), Sodium: 670mg (28% DV), Carbohydrates: 90g (30% DV), Total Sugars: 6g, Added Sugars: 0g (0% 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.

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 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. Meanwhile, start preparing the rest of the meal.

2

Prep the vegetables

  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch-wide strips.
  • Cut the zucchini in half lengthwise, then crosswise into thin half-moons.
  • Trim the root ends from the scallions; cut the white and light green parts into 2-inch lengths. Thinly slice the dark green parts on the diagonal for garnish.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the basil leaves from the stems.
  • If using the jalapeño, remove the stem; very thinly slice the jalapeño crosswise. Wash your hands after handling.

3

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.

4

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, and 3 to 5 minutes for tofu or chicken. Transfer to a plate. Do not clean the pan.

5

Cook the stir-fry

In the same pan used for your protein, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the bell pepper, zucchini, and 2-inch scallion pieces, season with salt and pepper, and cook, stirring occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Stir in the garlic and as much jalapeño as you like and cook until fragrant, about 30 seconds.
Add your protein and any accumulated juices and Asian seasoning blend, toss to coat, and cook, stirring occasionally, until the protein is cooked through, 1 to 3 minutes. Remove from the heat, stir in the basil leaves, and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the thinly sliced scallions and serve.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Press the garlic (if you have a press).
  • Strip the basil leaves.
  • Garnish with the scallions.