Servings
Font
Back
Buddha Bowl with Thai Chicken
0 from 0 votes

Buddha Bowl with Thai Chicken

Filled with veggies, hearty farro and a spicy chicken, this Buddha Bowl with Thai Chicken will leave you craving for more. Don’t forget the spicy peanut sauce!

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 4 servings
Calories: 482 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Peanut Sauce:
  • 3 tablespoons peanut butter creamy
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoon soy sauce reduced-sodium
  • 2 teaspoons light brown sugar
  • 2 teaspoons sambal oelek (ground fresh chile paste)
Buddha Bowls:
  • 1 cup farro
  • 1/4 cup chicken stock
  • 1 1/2 tablespoons sambal oelek
  • 1 tablespoon light brown sugar
  • 1 tablespoon lime juice fresh
  • 1 pound chicken breast boneless skinless, cut into bite sized chunks
  • 1 tablespoon cornstarch
  • 1 tablespoon fish sauce
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1 tablespoon ginger freshly grated
  • black pepper to taste
  • salt to taste
  • 2 cups kale shredded
  • 1 1/2 cups purple cabbage shredded
  • 2 carrot peeled and grated
  • 1/2 cup cilantro fresh
  • 1/4 cup peanuts roasted

Instructions

    Cup of Yum
  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.
  2. Cook the farro according to the package directions, then set aside to cool.
  3. While the farro cooks, combine the chicken stock, sambal oelek, brown sugar and lime juice in a small bowl. Set aside.
  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.
  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.
  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.
  7. Buddha bowls will keep covered in the refrigerator for 3-4 days. Serve with the spicy peanut sauce.

Notes

  • Very slightly adapted from Damn Delicious Meal Prep
  • Very slightly adapted from Damn Delicious Meal Prep
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Calories 482kcal (24%) Carbohydrates 53g (18%) Protein 36g (72%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g (53%) Trans Fat 0g (0%) Cholesterol 56mg (19%) Sodium 939mg (39%) Fiber 7g (28%) Sugar 9g (18%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 482

% Daily Value*

Calories 482kcal 24%
Carbohydrates 53g 18%
Protein 36g 72%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g 53%
Trans Fat 0g 0%
Cholesterol 56mg 19%
Sodium 939mg 39%
Fiber 7g 28%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.