Thai Chicken Buddha Bowls with Spicy Peanut Sauce
 
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Nutrition Information
  • Serves: 4 servings
  • Serving Size: 1 serving
  • Calories: 370
  • Fat: 13 g
  • Carbohydrates: 38 g
  • Sodium: 650 mg
  • Fiber: 5 g
  • Protein: 27 g
  • Cholesterol: 45 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • ¾ cup farro, dry
  • ¼ cup low-sodium chicken stock
  • 1-1/2 tablespoons sambal oelek (fresh ground chile paste)
  • 2 teaspoons brown sugar
  • 1 tablespoon freshly squeezed lime juice
  • 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 tablespoon cornstarch
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 1 tablespoon freshly grated ginger
  • Salt and ground black pepper, to taste
Spicy Peanut Sauce:
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1-1/2 teaspoons brown sugar
  • 2 teaspoons sambal oelek (fresh ground chile paste)
Toppings:
  • 2 cups shredded kale, stems removed
  • 1-1/2 cups shredded purple cabbage
  • 2-3 carrots, peeled and grated
  • ½ cup fresh cilantro leaves
  • ¼ cup roasted peanuts, chopped
Instructions
  1. Cook farro according to package instructions; set aside.
  2. Make the spicy peanut sauce by combining the peanut butter, lime juice, soy sauce, brown sugar, sambal oelek, and 2-3 tablespoons water in a small bowl. Whisk together and set aside.
  3. In another 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, and toss to coat. Allow the chicken to absorb the cornstarch.
  5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden on all sides, about 3-5 minutes. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, or about 2 minutes. Stir in the chicken stock mixture until slightly thickened, about 1-2 minutes. Season with salt and pepper, to taste.
  6. Divide farro evenly into bowls. Top with chicken, kale, purple cabbage, carrots, cilantro and peanuts. Drizzle with spicy peanut sauce.
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Exchanges: 2 Carbohydrates, 4 Proteins, 2.5 Fats