Prep Time: 20 minutes
Cooking Time: 20 minutes
Ingredients
Directions
Preparation
1. Cook farro according to package instructions and set aside.
2. In a small bowl, make the spicy peanut sauce by whisking together the peanut butter, 2 tablespoons lime juice, soy sauce, 1 1/2 teaspoon brown sugar, 2 teaspoons sambal oelek, and 2-3 tablespoons water. Set aside.
3. In another small bowl, whisk together chicken stock, 1 1/2 tablespoons sambal oelek, 2 teaspoons brown sugar and 1 tablespoon 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.
Nutrition Facts
Calories: 370
Fat: 13 g
Carbohydrates: 38 g
Sodium: 650 mg
Fiber: 5 g
Protein: 27 g
Cholesterol: 45 mg