When I moved to Redding, I heard about Wilda’s Grill and the buddha bowl. It was a dish that was infamous and drew crowds. I was intrigued, curious, and fascinated by this idea. Then I had it. More than a bowl of rice, beans, and chicken, this bowl had depths of flavor unparalleled to other Asian bowls I had eaten before. Then insert the Chi Bowl. This took the same idea of the buddha bowl, but took it even further. With shaved carrots and poppyseeds on top, the Chi bowl provided everything I loved about the buddha bowl but made it even better. The best part? I knew I could recreate this dish at home.
Keep on reading for the full recipe!
Chi Bowls
yields: 4 servings
cook time: 30 minutes
prep time: 20 minutes
Ingredients:
- 2 C white rice
- 4 C water
- 1 can black beans
- 2 boneless, skinless chicken breast
- 1 T olive oil
- 1 head of green cabbage
- 2 avocados (optional)
- 1 jalapeno (optional)
- Cilantro, garnish (optional)
- Green onions, garnish (optional)
- 4 carrots
- A bottle of Japanese steakhouse sauce
- Salt and pepper to taste
Directions:
In a medium skillet, add olive oil. Heat oil to medium high. Clean chicken breasts and pat dry. Salt and pepper to taste. Cook chicken breasts until cooked through. 5-7 minutes on each side. Remove from skillet and allow meat to rest for 1-2 minutes. Using a sharp knife chop into slices.
Meanwhile, in a saucepan add water. Bring to boil. Add rice. Cook for 20-30 minutes. Stirring occasionally. In another saucepan add a can of black beans with their juice. Heat through.
Clean carrots and shred. Place to the side. Chop cabbage into thin strips. Clean avocados and jalapeno into slices. Chop cilantro and green onions.
Once all items are cooked and cleaned you’re ready to assemble your Chi bowl. Begin with a large shallow bowl. Add spoonfuls of rice, then black beans, and finally your diced chicken. Top with any of the garnishes you like. My favorite combination is cabbage, green onion, carrot, cilantro, and poppyseeds. As a final touch dress the bowl with your steakhouse sauce. Grab your fresh squeezed lemonade and chopsticks and dig in!