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Briefly marinating chicken in a brightly-hued turmeric oil adds loads of flavor to this weeknight-friendly stir-fry. Toss in pieces of leafy broccoli di ciccio for even more vivid color.
Note: The chicken may arrive frozen for freshness. Store in the refrigerator to defrost before cooking. If you need to defrost same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Thin-cut chicken breast (see note)
Broccoli di ciccio
Cooked white rice
What You'll Need
In a medium bowl, stir together 2 teaspoons turmeric and 1 tablespoon vegetable oil. Season the chicken with salt, then add to the turmeric oil and toss to coat. Set aside to marinate.
Cut the broccoli into bite-size pieces. Slice the shallot and jalapeño. (If you want less heat, use only half the jalapeño.) Chop 2 cloves of garlic.
In a wok or large frying pan with a lid over medium-high heat, warm 1 tablespoon vegetable oil. Add the chicken, and cook undisturbed until browned and nearly firm, about 2 minutes per side. Transfer the chicken to a plate to rest, 5 minutes. Slice across the grain into ½-inch pieces.
Meanwhile, add 1 tablespoon vegetable oil to the pan, then add the broccoli and shallot. Season with salt and toss to coat in the oil. Add ⅓ cup water, cover, and steam until the broccoli is tender-crisp, 3 to 4 minutes. Uncover, add the jalapeño and garlic, and stir-fry until the water has evaporated. Return the chicken and any accumulated juices to the pan and stir-fry until the chicken is no longer pink, 30 seconds more. Season to taste with salt.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions
Heap the rice on plates, spoon the turmeric chicken and broccoli over, and serve warm.