THAI CHICKEN BUDDHA BOWLS

THAI CHICKEN BUDDHA BOWLS

Healthy, hearty and nutritious bowls filled with whole grains, plenty of veggies, and a simple peanut sauce that is absolutely to die for!

INGREDIENTS:

• 1 cup farro
• 1/4 cup chicken stock
• 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
• 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
• 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

FOR THE SPICY PEANUT SAUCE

• 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 (ground fresh chile paste)

DIRECTIONS:

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.

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