Description
Thai Chicken Buddha Bowls are a vibrant, flavorful, and nourishing meal featuring tender chicken thighs cooked in a spicy sambal sauce, served over hearty farro with fresh kale, cabbage, bean sprouts, carrots, cilantro, and crunchy peanuts. Finished with a creamy, zesty spicy peanut sauce, this bowl is perfect for a balanced lunch or dinner packed with texture and bold Thai-inspired flavors.
Ingredients
Scale
Grain Base
- 1 cup farro
- ¼ cup chicken stock
Chicken and Seasoning
- 1 ½ tablespoons sambal oelek (ground fresh chile paste)
- 1 tablespoon brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1 pound boneless, skinless chicken thighs, 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
Vegetables & Garnishes
- 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
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 chile paste)
- 2–3 tablespoons water
Instructions
- Make Spicy Peanut Sauce: In a small bowl, whisk together the creamy peanut butter, lime juice, soy sauce, dark brown sugar, sambal oelek, and 2 to 3 tablespoons of water until smooth. Set aside to allow flavors to meld.
- Cook Farro: Prepare the farro according to package instructions (usually simmering it in water until tender, about 25-30 minutes). Drain and set aside to keep warm.
- Prepare Chicken Stock Mixture: In a small bowl, whisk together chicken stock, sambal oelek, brown sugar, and lime juice until well combined. Set aside.
- Coat Chicken: In a large bowl, combine chicken chunks with cornstarch and fish sauce, tossing thoroughly to coat the chicken evenly. This will help to thicken the sauce and add flavor.
- Cook Chicken: Heat olive oil in a large cast iron skillet over medium heat. Add the coated chicken pieces and cook until golden brown and nearly cooked through, about 3-5 minutes.
- Add Aromatics: Add minced garlic, shallot, and freshly grated ginger to the skillet. Cook, stirring frequently, until fragrant and softened, roughly 2 minutes.
- Simmer with Sauce: Stir in the prepared chicken stock mixture. Cook together, stirring occasionally, until the sauce slightly thickens and coats the chicken, about 1 minute. Season with kosher salt and freshly ground black pepper to taste.
- Assemble Bowls: Divide cooked farro evenly among four bowls. Top each with the cooked chicken, shredded kale, shredded purple cabbage, bean sprouts, grated carrots, fresh cilantro leaves, and roasted peanuts.
- Serve: Serve each bowl with a generous drizzle or side of the spicy peanut sauce for added creaminess and heat.
Notes
- Farro can be substituted with quinoa or brown rice if preferred.
- If unable to find sambal oelek, substitute with sriracha or another chili paste.
- For a spicier dish, increase the amount of sambal oelek in the sauce and marinade.
- Roasted peanuts add great crunch, but can be omitted or replaced with cashews for variation.
- Ensure chicken thighs are cut into uniform pieces for even cooking.
- Storing leftover components separately keeps textures fresh when reheating.
