Name: Thai Chicken Buddha Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 7 servings
Ingredients: 1/4 cup chicken stock; 1 1/2 tablespoons sambal oelek; 1 tablespoon brown sugar; 1 tablespoon freshly squeezed lime juice; 1 pound boneless skinless chicken breast, cut into 1-inch chunks; 1 tablespoon cornstarch; 1 tablespoon fish sauce; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 shallot, minced; 1 tablespoon freshly grated ginger; Kosher salt and freshly ground black pepper, to taste; 1 cup farro; 2 cups shredded kale; 1 1/2 cups shredded purple cabbage; 1 cup bean sprouts; 2 carrots, peeled and grated; 1/2 cup fresh cilantro leaves; 1/4 cup roasted peanuts; 3 tablespoons creamy peanut butter; 2 tablespoons freshly squeezed lime juice; 1 tablespoon reduced sodium soy sauce; 2 teaspoons dark brown sugar; 2 teaspoons sambal oelek

Instructions

1.
To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek and 2-3 tablespoons water in a small bowl; set aside.
2.
Cook farro according to package instructions; set aside.
3.
In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
4.
In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.
5.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes. Add garlic, shallot and ginger, and cook, stirring frequently, until fragrant, about 2 minutes. Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.
6.
Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.
7.
Serve with spicy peanut sauce.

Chicken

Bowl

Peanut Sauce