Chicken & Vegetable Stir-Fry with Brown Rice & Soy-Tahini Sauce

Chicken & Vegetable Stir-Fry

with Brown Rice & Soy-Tahini Sauce

35 MIN
+$2.99/serving 4 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
    Wellness
  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined)
    Wellness
    • with Shrimp

    From the Test Kitchen

    This stir-fry brings together tender bites of chicken, broccoli, and mushrooms with a unique sauce made from tahini, soy glaze, and sambal oelek—for savory flavor and a layer of subtle heat in every bite. It’s the ideal topping for a simple bed of hearty brown rice.
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    Dietary Information

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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Chicken & Vegetable Stir-Fry with Brown Rice & Soy-Tahini Sauce
    Title
    • 20 oz Shrimp (Peeled & Deveined)
    • 1¼ cups Brown Rice
    • 1 lb Broccoli
    • ½ lb Mushrooms
    • 4 Tbsps Soy Glaze
    • 2 cloves Garlic
    • 1 tsp Black & White Sesame Seeds
    • 1 Piece Ginger
    • 4 Tbsps Rice Vinegar
    • 2 Tbsps Sambal Oelek
    • 4 Tbsps Tahini

    Chicken & Vegetable Stir-Fry

    Cook the rice
    1 Cook the rice

    In a medium pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the mushrooms. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). In a bowl, whisk together the tahini, soy glaze, half the vinegar (you will have extra), 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired.

    Prepare the ingredients & make the sauce
    Cook the vegetables
    3 Cook the vegetables

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets and 1/3 cup of water (carefully, as the liquid may splatter) in an even layer. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the broccoli is slightly tender and the water has cooked off. Add the sliced mushrooms. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Transfer to a bowl. Taste, then season with salt and pepper if desired. Wipe out the pan.

    4 Make the stir-fry & serve your dish

    Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp, chopped garlic, and chopped ginger. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are slightly opaque. Add the cooked vegetables and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the sesame seeds. Enjoy!

    Make the stir-fry & serve your dish
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