Buddha Bowl with Thai Chicken

Step 1

In a small bowl, whisk together the peanut butter, lime juice, soy sauce, brown sugar, and sambal oelek. Whisk in 2-3 tablespoons of water. If using for meal prep, divide the sauce into 4 small containers. Cover and refrigerate for up to 3 days.

Step 2

Cook the farro according to the package directions, then set aside to cool.

Step 3

While the farro cooks, combine the chicken stock, sambal oelek, brown sugar and lime juice in a small bowl. Set aside.

Step 4

In a large bowl, combine the chicken, cornstarch and fish sauce. Stir to coat the chicken. Let it sit for a few minutes to absorb the cornstarch.

Step 5

In a large skillet over medium heat, heat up the olive oil, then add the chicken and cook until golden, about 3-5 minutes. Add the garlic, shallot and ginger and continue to cook until fragrant, about 2 minutes. Stir in the chicken stock mixture and continue to stir and cook for another minute, or until slightly thickened. Season to taste with salt and pepper.

Step 6

For meal prep, divide the farro equally into 4 containers. Divide the chicken, kale, cabbage, carrots, cilantro and peanuts evenly between the 4 containers.

Step 7

Buddha bowls will keep covered in the refrigerator for 3-4 days. Serve with the spicy peanut sauce.