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Garlic-Ginger Chicken & Rice Bowls

Garlic-Ginger Chicken & Rice Bowls

with Roasted Carrots, Sautéed Spinach & Creamy Scallion Sauce
0.0(0)
Recipe Development Team
Recipe Development TeamUpdated on January 02, 2026
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Calories
610 kcal
Protein
38g protein
Difficulty
Easy
Allergens:
  • Sesame
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

/ per serving
Calories610 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate58 g
Sugar9 g
Dietary Fiber6 g
Protein38 g
Cholesterol105 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Baking Sheet
Large Pan
Small Bowl
Medium Bowl
Small pot
Peeler
Paper Towel

Cooking Steps

Cook Rice
1
  • 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.

Prep & Roast Carrots
2
  • 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.
Make Sauce
3
  • 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.

Cook Chicken
4
  • Pat chicken* dry with paper towels; season all over with salt and pepper.

  • 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.

  • Turn off heat; transfer to cutting board and tent with foil to keep warm.

Cook Spinach
5
  • 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.

Finish & Serve
6
  • In a medium bowl, toss roasted carrots with remaining garlic-ginger scallion paste.

  • Dice chicken into ½-inch pieces.

  • Fluff rice with a fork.

  • Divide rice, carrots, and spinach between bowls in separate sections. Top rice with chicken. Drizzle with creamy scallion sauce and serve.