Garlic-Ginger Chicken & Rice Bowls
with Roasted Carrots, Sautéed Spinach & Creamy Scallion Sauce
- Sesame
Asian-inspired comfort in a bowl. Tender garlic-ginger chicken, caramelized carrots, and wilted spinach come together with a creamy scallion sauce over fluffy rice. This 30-minute symphony of textures and flavors is perfect for busy weeknights when you crave something special without the fuss!
Ingredients
2.5 teaspoon
Rice Wine Vinegar
5 ounce
Spinach
½ cup
Jasmine Rice
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
2 tablespoon
Vegan Mayonnaise
10 ounce
Chicken Cutlets
9 ounce
Carrot
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees.
-
In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then reduce heat to low. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
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While the rice cooks, wash and dry produce.
-
Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces.
- Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 12-15 minutes.
-
Meanwhile, in a small bowl, combine mayonnaise, half the garlic-ginger scallion paste, and half the vinegar (all for 4 servings). Season with salt and pepper.
-
Refrigerate until ready to serve.
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Pat chicken* dry with paper towels; season all over with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side.
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Turn off heat; transfer to cutting board and tent with foil to keep warm.
-
Heat pan used for chicken over medium heat. Add spinach, half the remaining garlic-ginger scallion paste (you’ll use the rest in the next step), and 1 TBSP water (2 TBSP for 4 servings). Cook, stirring, until spinach has wilted, about 60 seconds.
-
Turn off heat; season with salt and pepper.
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In a medium bowl, toss roasted carrots with remaining garlic-ginger scallion paste.
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Dice chicken into ½-inch pieces.
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Fluff rice with a fork.
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Divide rice, carrots, and spinach between bowls in separate sections. Top rice with chicken. Drizzle with creamy scallion sauce and serve.
