
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
Gluten-Free Friendly, Dairy-Free, Protein Plus
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
- Sunbasket ginger sauce base (fish sauce - fresh lime juice - fresh ginger - coconut sugar - sambal oelek)
- 1 tablespoon gluten-free tamari
Nutrition per serving
Calories 660, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 1720mg (75% DV), Total Carb. 57g (21% DV), Fiber 4g (14% DV), Total Sugars 3g (Incl. 1g Added Sugars, 2% DV), Protein 44g
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.