Sweet Heat Chicken Cauli Bowls with Cabbage-Carrot Rice & Pickled Cucumber
Saucy cauliflower is the star of this bowl, making it a perfect vegan dinner idea! Here, you’ll roast florets until crisp and golden, then coat them in a jammy, garlicky sweet-hot glaze. Nestle the saucy cauli over a steaming bowl of veggie-loaded rice with tangy pickled cukes on the side. This bowl’s got all the bold flavors you crave, without the meat: Witness the power of cauliflower!
Prep: 35 mins
Cook: 10 mins
Servings: 4
Ingredients
2 servings
4 servings
- 1 mini cucumber
- 10 oz cauliflower florets
- 2 scallions
- 1 ginger
- 1 garlic
- 0.5 cups jasmine rice
- 4 oz red cabbage and carrot mix
- 5 tsp rice wine vinegar
- 1 tbsp cornstarch
- 1 apricot jam
- 4 tbsp sweet soy glaze
- 1 tsp sriracha
- 6 tsp cooking oil
- 0.25 tsp sugar
- salt
- pepper
- 10 oz chopped chicken breast
- 2 mini cucumbers
- 20 oz cauliflower florets
- 4 scallions
- 2 gingers
- 2 garlics
- 1 cup jasmine rice
- 8 oz red cabbage and carrot mix
- 10 tsp rice wine vinegar
- 1 tbsp cornstarch
- 2 apricot jams
- 8 tbsp sweet soy glaze
- 2 tsp sriracha
- 6 tsp cooking oil
- 0.5 tsp sugar
- salt
- pepper
- 20 oz chopped chicken breast
Instructions
- • Adjust rack to top position and preheat oven
to 425 degrees. Wash and dry produce.
• Halve cucumber lengthwise; slice into
¼-inch-thick half-moons. Cut cauliflower
into bite-size pieces. Trim scallions; mince
whites and slice greens on a diagonal into
½-inch pieces. Peel and mince or grate
ginger. Peel and mince or grate garlic. - • In a small bowl, combine cucumber,
vinegar, ¼ tsp sugar (½ tsp for 4 servings),
and a pinch of salt. Set aside to pickle.
Open package of chicken and drain off
any excess liquid. Heat a drizzle of oil
in a medium pan over medium-high
heat (use a large pan for 4 servings). Add
chicken or turkey and season with salt
and pepper. Cook, stirring frequently,
until browned and cooked through,
4-6 minutes. Turn off heat; transfer to a
plate. Wipe out pan. - • Toss cauliflower on a baking sheet with a
large drizzle of oil, salt, and pepper. Roast
on top rack until tender, 20-25 minutes. - • Meanwhile, heat a drizzle of oil in a small
pot over medium-high heat. Add scallion
whites and cook, stirring occasionally, until
fragrant and softened, 1 minute.
• Add rice, ¾ cup water (1½ cups for
4 servings), and a pinch of salt. Bring
to a boil, then cover and reduce to a
low simmer. Cook until rice is tender,
15-18 minutes. Keep covered off heat
until ready to serve. - • While rice cooks, heat a drizzle of oil in a
medium pan over medium-high heat. Add
scallion greens; cook, stirring, until fragrant,
1 minute.
• Add cabbage and carrot mix; cook,
stirring occasionally, until scallions are
slightly charred and veggies are tender,
3-4 minutes. Turn off heat; transfer to a
plate. Wipe out pan.
Use pan used for chicken or turkey here. - • In a second small bowl, whisk together half
the cornstarch and ¼ cup cold water
(all the cornstarch and ½ cup cold water for
4 servings) until no lumps remain. Set aside.
• Heat a drizzle of oil in pan used for veggies
over medium heat. Add ginger and garlic;
cook, stirring occasionally, until fragrant,
30 seconds.
• Stir in jam, sweet soy glaze, cornstarch
mixture, and as much Sriracha as you like.
Cook, stirring constantly, until thickened
and syrupy, 2-3 minutes. Reduce heat to
low. TIP: Add water a splash at a time if
sauce seems too thick.
• When cauliflower is done roasting, add to
pan with sauce; stir until thoroughly coated.
Stir chicken or turkey into sauce along
with cauliflower. - • Stir cabbage mixture into pot with rice.
• Divide rice between shallow bowls. Top with
saucy cauliflower and pickled cucumber
(draining first). Serve.
Chicken is fully cooked when internal temperature reaches 165°.