Name: Thai Chicken Buddha Bowls
Ingredients: 1 cup farro; ¼ cup chicken stock; 1 ½ tablespoons sambal oelek (ground fresh chili 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; 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 chili paste)

Description

Thai Chicken Buddha Bowls are a vibrant, healthy, and satisfying meal perfect for lunch or dinner. Combining hearty farro, tender chicken, fresh vegetables, and a bold spicy peanut sauce, this dish is flavorful, nutritious, and endlessly customizable. It’s a balanced bowl packed with textures and tastes inspired by Thai cuisine.

Ingredients

Units Scale

For the Bowl:

1 cup farro
1/4 cup chicken stock
1 1/2 tablespoons sambal oelek (ground fresh chili 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 1/2 cups shredded purple cabbage
1 cup bean sprouts
2 carrots, peeled and grated
1/2 cup fresh cilantro leaves
1/4 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 chili paste)

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Instructions

Make the Peanut Sauce:
In a small bowl, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek, and 2–3 tablespoons of water until smooth. Set aside.
Cook the Farro:
Cook farro according to package instructions. Set aside.
Prepare the Chicken:
In a small bowl, whisk together chicken stock, sambal oelek, brown sugar, and lime juice. Set aside.
In a large bowl, toss chicken chunks with cornstarch and fish sauce until evenly coated.
Cook the Chicken:
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown, about 3–5 minutes.
Add garlic, shallot, and ginger. Cook, stirring frequently, until fragrant, about 2 minutes.
Pour in the chicken stock mixture and cook until slightly thickened, about 1 minute. Season with salt and pepper to taste.
Assemble the Bowls:
Divide the cooked farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro, and peanuts.
Serve:
Drizzle with the spicy peanut sauce and enjoy immediately!

Category: Lunch