Thai Chicken Buddha Bowls
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
Thai Chicken Buddha Bowls
Description
The recipe "Thai Chicken Buddha Bowls" begins with cooking nutty farro grains as a hearty base. Chicken breast chunks are coated in cornstarch and fish sauce for texture and flavor, then sautéed with garlic, shallots, and ginger until golden and fragrant. A sauce mixture made from chicken stock, sambal oelek, brown sugar, and lime juice is added to the chicken, creating a slightly thickened, tangy, and mildly spicy glazed coating.
Fresh vegetables including shredded kale, purple cabbage, bean sprouts, grated carrots, and chopped cilantro provide crispness and color to the bowls. Roasted peanuts add crunch and a toasted note. Each bowl is assembled by layering farro, chicken, and the vegetables, then finished with a creamy spicy peanut sauce made from peanut butter, lime juice, soy sauce, brown sugar, and sambal oelek to add richness, acidity, sweetness, and heat.
This dish balances textures between chewy grains, tender chicken, crisp vegetables, and crunchy peanuts, accented by the bold flavors of Thai-inspired spices and sauce components. It serves as a filling meal combining protein, grains, and vegetables, with a flavorful sauce that ties the components together.
Ingredients
- 1 cup farro
- ¼ cup chicken stock
- 1 ½ tablespoons sambal oelek ground fresh chile paste
- 1 tablespoon brown sugar
- 1 tablespoon lime juice freshly squeezed
- 1 pound chicken breast cut into 1-inch chunks, boneless, skinless
- 1 tablespoon cornstarch
- 1 tablespoon fish sauce
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 shallot minced
- 1 tablespoon ginger freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups kale shredded
- 1 ½ cups purple cabbage shredded
- 1 cup bean sprout
- 2 carrot peeled and grated
- ½ cup cilantro fresh leaves
- ¼ cup peanuts roasted
For the spicy peanut sauce
- 3 tablespoons peanut butter creamy
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon soy sauce reduced sodium
- 2 teaspoons dark brown sugar
- 2 teaspoons sambal oelek ground fresh chile paste
Instructions
- 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.
- Cook farro according to package instructions; set aside.
- In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
- In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.
- 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.
- Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.
- Serve with spicy peanut sauce.
User Reviews
Overall Rating
4.9
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