Ingredients
The following ingredients have 4 Servings
- 1 cup farro
- 1/4 cup chicken stock
- 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
- 1 tablespoon brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1 pound boneless skinless chicken breast (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)
- 2 cups shredded kale
- 1 1/2 cups shredded purple cabbage
- 1 cup bean sprouts
- 2 carrots (peeled and grated)
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts
- 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)
Instruction
- To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, sambal oelek and 2-3 tablespoons water in a small bowl; set aside.
- Cook farro according to package instructions; set aside.
- In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
- In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes. 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.
- Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.
- Serve with spicy peanut sauce.
