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Thai chicken bowl
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Thai Chicken Bowl

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Instructions

Ingredients

  • 1 cup Farro (Or Brown rice, quinoa or cauliflower rice)
    1/4 cup Chicken Stock 1 1/2 tbsps Sambal Oelek (groundfresh Chile paste)
    I tbsp Brown Sugar (optional (or maple syrup))
    I tbsp Freshly Squeezed Lime Juice 1 1b Boneless,Skinless Chicken Breast
    (cut into I-inch chunks)
    1 tbsp Fish Sauce
    I tbsp Olive Oil
    2 cloves Garlic (minced)
    I Shallot (minced)
    1  tbspFreshly Grated Ginger
    Kosher Salt And Freshly Ground Black
    Pepper, (to taste)
    2  CupsShredded Kale
    1 1/2 cups Shredded Purple Cabbage
    I Cup Bean Sprouts
    2  Carrots(peeled and grated)
    1/2 cup Fresh Cilantro Leaves
    1/4 cup Roasted Peanuts (optional - can sub toastedalmond)
    3  tbspsCreamy Natural Peanut Butter
    2 tbsps Freshly Squeezed Lime Juice
    1  tbspTamari Sauce (or braggs) tspsDark Brown Sugar

Directions

  • 1 To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek, and 2-3tablespoons water in a small bowl, set aside. To avoid spicy - avoid using sambal!
    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 and fish sauce, tossing to coat.
    5 Heat Olive Oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5minutes. 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.