Tamarind chicken over black rice with bell pepper and egg ribbons

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

Tamarind chicken over black rice with bell pepper and egg ribbons

Tamarind chicken over black rice with bell pepper and egg ribbons

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly, Spicy, No Added Sugar, Protein Plus

2 Servings, 640 Calories/Serving

25–40 Minutes

And the team player award goes to tamarind, a sweet-sour fruit that makes just about everything taste better. Here we combine tamarind puree with cashews, dried plums, and fish sauce to create an incredible sauce.

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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.
  • 10 ounces boneless skinless chicken breast strips
  • ¾ cup black rice
  • Your choice of protein
  • Sunbasket cashew-tamarind blend (cashews - coconut aminos - water - tamarind puree - sambal oelek - dried plums - fish sauce)
  • 1 organic orange or other bell pepper
  • 3 ounces organic green beans
  • 4 or 5 sprigs organic fresh cilantro
  • 2 organic eggs

Nutrition per serving

Calories 640, Total Fat 19g (24% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 260mg (87% DV), Sodium 300mg (13% DV), Total Carb. 67g (24% DV), Fiber 7g (25% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 48g
Contains: Eggs, Fish (anchovy), Tree Nuts (cashew)

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, Sesame.


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

Wash produce before use


Cook the rice

In a small sauce pot, combine the black 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, 25 to 30 minutes. Meanwhile, prepare the rest of the meal.


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 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.


Cook your protein

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, or pork; and 6 to 8 minutes for chicken. Transfer to a medium bowl. 

Toss your protein with half the cashew-tamarind blend (set aside the remaining blend for serving). Season to taste with salt and pepper. Do not clean the pan. While your protein is cooking, prepare the vegetables.


Prep and cook the vegetables

  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.

In the same pan used for your protein, warm 1 teaspoon [2 tsp] oil over medium-high heat until hot but not smoking. Add the bell pepper and beans, season with salt, and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. Remove from the heat. Meanwhile, prepare the cilantro and the eggs.


Prep the cilantro; cook the eggs

  • Strip the cilantro leaves from the stems. Set aside the leaves for garnish. 
  • Crack the eggs into a small bowl and season with salt and pepper. Lightly beat with a fork until just blended.

In a small frying pan over medium-low heat, warm 1 teaspoon [2 tsp] oil until hot but not smoking. Add the eggs, swirling to coat the bottom of the pan evenly. Cook without stirring until the eggs are set and beginning to release from the pan at the edges, 2 to 3 minutes. Using a spatula, gently flip the eggs and cook until just cooked through, about 30 seconds longer. Transfer to a cutting board to cool slightly. Gently roll up the eggs, then cut crosswise into ¼-inch-wide ribbons.


Transfer the rice to individual bowls. Arrange your protein, bell pepper, beans, egg ribbons, and cilantro in piles on top. Serve the remaining cashew-tamarind blend on the side.

Kids Can!
  • Measure the water for the rice.
  • Strip the cilantro leaves. 
  • Roll up the cooled eggs.
  • Help assemble the bowls.