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Overhead view of a buddha bowl with farro, chicken, sauce, and other ingredients.
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Buddha Bowl with Thai Chicken

Filled with veggies, hearty farro and a spicy chicken, this Buddha Bowl with Thai Chicken will leave you craving for more. Don’t forget the spicy peanut sauce!
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 482kcal
Author Deborah Harroun

Ingredients

Peanut Sauce:

  • 3 tablespoons creamy peanut butter
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons light brown sugar
  • 2 teaspoons sambal oelek (ground fresh chile paste)

Buddha Bowls:

  • 1 cup farro
  • 1/4 cup chicken stock
  • 1 1/2 tablespoons sambal oelek
  • 1 tablespoon light brown sugar
  • 1 tablespoon fresh lime juice
  • 1 pound boneless skinless chicken breasts, cut into bite sized chunks
  • 1 tablespoon cornstarch
  • 1 tablespoon fish sauce
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 1 shallot minced
  • 1 tablespoon freshly grated ginger
  • Salt and pepper to taste
  • 2 cups shredded kale
  • 1 1/2 cups shredded purple cabbage
  • 2 carrots peeled and grated
  • 1/2 cup fresh cilantro
  • 1/4 cup roasted peanuts

Instructions

  • In a small bowl, whisk together the peanut butter, lime juice, soy sauce, brown sugar, and sambal oelek. Whisk in 2-3 tablespoons of water. If using for meal prep, divide the sauce into 4 small containers. Cover and refrigerate for up to 3 days.
    3 tablespoons creamy peanut butter, 2 tablespoons freshly squeezed lime juice, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons light brown sugar, 2 teaspoons sambal oelek
  • Cook the farro according to the package directions, then set aside to cool.
    1 cup farro
  • While the farro cooks, combine the chicken stock, sambal oelek, brown sugar and lime juice in a small bowl. Set aside.
    1/4 cup chicken stock, 1 1/2 tablespoons sambal oelek, 1 tablespoon light brown sugar, 1 tablespoon fresh lime juice
  • In a large bowl, combine the chicken, cornstarch and fish sauce. Stir to coat the chicken. Let it sit for a few minutes to absorb the cornstarch.
    1 pound boneless skinless chicken breasts, cut into bite sized chunks, 1 tablespoon cornstarch, 1 tablespoon fish sauce
  • In a large skillet over medium heat, heat up the olive oil, then add the chicken and cook until golden, about 3-5 minutes. Add the garlic, shallot and ginger and continue to cook until fragrant, about 2 minutes. Stir in the chicken stock mixture and continue to stir and cook for another minute, or until slightly thickened. Season to taste with salt and pepper.
    1 tablespoon extra virgin olive oil, 2 cloves garlic, 1 shallot, 1 tablespoon freshly grated ginger, Salt and pepper
  • For meal prep, divide the farro equally into 4 containers. Divide the chicken, kale, cabbage, carrots, cilantro and peanuts evenly between the 4 containers.
    2 cups shredded kale, 1 1/2 cups shredded purple cabbage, 2 carrots, 1/2 cup fresh cilantro, 1/4 cup roasted peanuts
  • Buddha bowls will keep covered in the refrigerator for 3-4 days. Serve with the spicy peanut sauce.

Notes

Very slightly adapted from Damn Delicious Meal Prep
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

Calories: 482kcal | Carbohydrates: 53g | Protein: 36g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 939mg | Fiber: 7g | Sugar: 9g