Ginger Chicken & Rice

Anti-inflammatory ginger combined with simple, gentle ingredients that won't upset your stomach.

2026-02-28 • 4 min read

Nutrition (per serving)

* Nutritional values are estimates

Ingredients

• 1.5 lbs chicken breast or thighs, diced
• 2 cups jasmine or basmati rice
• 4 cups low-sodium chicken broth
• 2 tbsp fresh ginger, grated
• 3-4 scallions (green parts only), sliced
• 2 tbsp olive oil or coconut oil
• 2 cups baby spinach or bok choy
• 2 carrots, julienned
• 2 tbsp garlic scapes chopped or 1 tsp garlic scape flakes (optional - omit if sensitive)
• 1 tsp turmeric powder
• Salt to taste
• Fresh cilantro (if tolerated)

Instructions

1. In a large pot, heat oil over medium heat. Add ginger and garlic scapes (if using), cook for 1 minute until fragrant.
2. Add diced chicken, season with turmeric and salt. Cook until lightly browned, about 5 minutes.
3. Add rice and stir to coat with the ginger mixture.
4. Pour in chicken broth, bring to a boil, then reduce to low heat.
5. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
6. In the last 3 minutes, add carrots and greens on top (don't stir).
7. Remove from heat, let rest 5 minutes covered.
8. Fluff with a fork, top with scallions and cilantro.

From Tracy's Health Journey | Not medical advice • Consult your healthcare provider

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