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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!

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian , American

Ingredients

  • 1 cup farro
  • ¼ cup chicken stock
  • 1 ½ 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 ½ cups shredded purple cabbage
  • 1 cup bean sprouts
  • 2 carrots peeled and grated
  • ½ cup fresh cilantro leaves
  • ¼ 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

Instructions

    Cup of Yum
  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.