
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Southeast Asian chicken and garlic rice with ginger dipping sauce
Dairy-Free, Gluten-Free
2 Servings, 660 Calories/Serving
30–45 Minutes
Inspired by the national dish of Singapore, this pan-fried chicken is served with garlicky rice and two dipping sauces—the flavors will transport you to Southeast Asia.
In your bag
- ½ cup jasmine rice
- 3 or 4 cloves organic peeled fresh garlic
- 1 cup chicken broth
- 2 boneless skin-on chicken breasts (about 6 ounces each)
- 3 organic scallions
- 1 organic cucumber
- 4 or 5 sprigs organic fresh cilantro
- Sun Basket ginger sauce base (fish sauce - fresh lime juice - fresh ginger - coconut sugar - sambal oelek)
- 1 tablespoon gluten-free tamari
Nutrition per serving
Calories: 660, Protein: 44g (88% DV), Fiber: 4g (16% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 110mg (37% DV), Sodium: 1720mg (72% DV), Carbohydrates: 57g (19% DV), Total Sugars: 3g, Added Sugars: (coconut sugar): 1g (2% DV).
Contains:
Fish (anchovy), Tree Nuts (coconut), 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
Wash produce before use
1
Cook the rice
- Rinse the rice.
- Finely chop, press, or grate the garlic.
While the rice cooks, prepare the chicken and the scallions.
2
Cook the chicken; char the scallions
- Pat the chicken dry with a paper towel; season generously with salt and pepper.
- Trim the root ends from the scallions; cut the scallions in half crosswise.
While the chicken and scallions cook and cool, prepare the garnishes and dipping sauces.
3
Prep the garnishes; make the dipping sauces
- Trim the ends from the cucumber; cut the cucumber into ¼-inch-thick slices.
- Remove any coarse stems from the cilantro sprigs.
In another small bowl, stir together the scallions, tamari, and 1 tablespoon [2 TBL] water.
Serve
Kids Can!
- Rinse the rice.
- Press the garlic (if you have a press).
- Remove any coarse stems from the cilantro sprigs.
- Stir the scallion dipping sauce.
- Garnish with the cilantro.