We recently got a yummy, healthy restaurant down the street from our house called Zao Asian Cafe. It is SO yummy!! However, we are really trying to be more aggressive in sticking to a budget and paying off our debt, so eating out is off limits for awhile. I've been CRAVING the Zao chicken bowls though, so I made my own version at home! They are pretty dang amazing, if I do say so myself!
Zao Chicken Bowl Copy Cat Recipe
This chicken bowl has a lot of different components! It's not hard to make but it is busy, as you're attending to a lot of different items at the same time. Good luck and enjoy!
Place chicken tenders or chicken breasts in a pan and sprinkle with salt and Trader Joe's Chili Lime seasoning. Cook each side over medium heat until the chicken is cooked through. Remove and cut into small bites.
Blanch the green beans in a pot of boiling water for a couple of minutes. Strain the water, then pour the beans into the pan that you cooked the chicken in. Toss with salt and a little more Chili Lime seasoning, scraping up the brown bits on the pan as you stir. Remove from heat and set aside.
Heat up one can of organic corn - optionally season with salt and Chili Lime seasoning.
You can serve this over rice or rice noodles. We use white jasmine rice and cook 2 cups. Cook as much as you'd like according to package directions. For paleo or low carb, serve over Cauliflower rice.
Shred up some carrots and some daikon (I couldn't find daikon, so I chose Jicama instead). Use equal parts of each vegetable. Place them in a bowl and season them with 1 lime, juiced, and some salt. Stir and set aside.
Chop up cilantro.
Turn a pan without any oil onto medium high heat. Add some chopped cashews or peanuts and toss until toasted. Remove from heat and stir in some salt.
Yellow Curry Sauce
In a pot, place 1 tablespoon avocado oil over medium heat. Add 1 large chopped shallot, 1 tablespoon minced garlic, and 1 tablespoon freshly minced ginger. Stir and let cook for a few minutes, then add 1 tablespoon yellow curry powder, 1 teaspoon coconut sugar, and 1/2 teaspoon salt. Next, stir in 1 can of full fat coconut milk. Bring the mixture to a boil, then simmer for 10-15 minutes. Remove from heat, and use an immersion blender to smooth out the sauce.
Start by placing rice in a bowl. Next add chicken, green beans, and corn. Ladle a spoonful of sauce over the rice, chicken, and vegetables. Next, top with Carrot slaw, cilantro, and toasted nuts. Eat and enjoy!