Garlic Ginger Chicken and Rice Bowls with Roasted Carrots and Creamy Scallion Sauce

This bowl is a symphony of textures and flavors, featuring tender garlic-ginger chicken, caramelized roasted carrots and wilted spinach served over fluffy jasmine rice. A creamy scallion sauce ties everything together, adding a cool, tangy finish.

Ready in just 30 minutes, this dish is perfect for busy weeknights when you crave something special without the fuss. Each component comes together easily, making it a satisfying and wholesome meal.

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Ingredients

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. 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.
2. While 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.
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.
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 a cutting board and tent with foil to keep warm.
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.
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.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice, adjusting cooking time and water as needed.

Can I make this dish vegetarian?

Absolutely! Replace the chicken with firm tofu or tempeh and cook until golden and heated through.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.