Thai Chicken Buddha Bowls

Step 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.

Step 2

Cook farro according to package instructions; set aside.

Step 3

In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.

Step 4

In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.

Step 5

Heat olive oil in a large cast iron 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.

Step 6

Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.

Step 7

Serve with spicy peanut sauce.