Sweet and Spicy Chicken with Seasonal Stir Fry
Ah, sweet heat — a match made in culinary heaven. This sweet, Sriracha-tinged glaze goes great with chicken. Don't worry though, we kept it mild.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Baby bok choy
8 4 oz
Shiitake mushrooms
8 4 oz
Carrots, rainbow mix
6 3 oz
Broccoli (Organic)
8 4 oz
Protein & more
Jasmine Rice
1 0.5 cup
Chicken Tenders
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Tamari
1 0.5 tablespoon
Spice mix
Sweet Sriracha Sauce
Tamari
1/4 0.125 cup
Rice vinegar
1 0.5 tablespoon
Sriracha
2 1 teaspoon
Minced Ginger
2 1 teaspoon
Minced Garlic
2 1 teaspoon
Honey
2 1 tablespoon
Prep ahead (optional)
a. Cut broccoli into small florets; thinly slice tender stems. b. Thinly slice bok choy stems; chop leaves bite-sized. c. Cut carrots into ¼”-thick coins, half-moons, or dice. d. ¼” slice shiitake mushroom caps; compost tough stems. e. Thinly slice yellow onion. f. Mince or thinly slice garlic.
Instructions
1
Cook jasmine rice:
a. In a medium saucepan over medium-high heat, add 1¾ cups water (scant 1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in jasmine rice. Reduce heat to low and cook, covered, until tender, about 15 minutes.
2
Cook chicken stir-fry:
a. Chop chicken tenders into bite-sized pieces. Season with ½ tsp salt.
b. In a large sauté pan or wok over medium-high heat, add 1 tbsp sesame or olive oil.
c. When oil is hot, add chicken tenders. Cook until golden brown, about 3-4 minutes.
d. Add yellow onion (thinly slice), garlic (mince or thinly slice), broccoli stems (peel if necessary, then thinly slice), rainbow carrots (¼”-thick coins, half-moons, or dice), and bok choy stems (thinly slice); cook until onion is translucent, about 2 minutes.
e. Add shiitake mushrooms (compost tough stems, ¼” slice caps), broccoli florets (bite-sized), and 2-3 tsp tamari or soy sauce, if desired. Stir-fry until vegetables are fork-tender but not mushy, about 5 minutes.
f. Stir in bok choy leaves (chop bite-sized) until wilted. Add sweet Sriracha sauce and stir to coat. Remove from heat.
3
Serve:
a. Divide jasmine rice among plates or bowls.
b. Top with chicken stir-fry. Pour the wine and enjoy!
Chef's notes
Generally speaking, the ratio of water to grains is 1 cup grain to 2 cups water. If you prefer jasmine rice al dente, add 1½ cups water to 1 cup rice, and for a stickier rice, add 2 cups. We compromised with 1¾ cup water, which will result in a softer grain without being super sticky. Adjust to your preference.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX