Thai Chicken Buddah Bowls

 We loved this today. I tripled it and served 10.

THAI CHICKEN BUDDHA BOWLS

yield: 4 SERVINGS

 

INGREDIENTS:

·    1 cup quinoa or rice

·    1/4 cup chicken stock

·    1 1/2 tablespoons ground fresh chile paste- I used bottled chile paste and decreased the amount

·    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 or spinach

·    1 1/2 cups shredded cabbage

·    1 cup bean sprouts (I didn’t use these)

·    2 carrots, peeled and grated

·    1/2 cup fresh cilantro leaves

·    1/4 cup roasted peanuts

FOR THE 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 ground fresh chile paste

DIRECTIONS:

1.       To make the spicy peanut sauce, whisk together peanut butter, lime juice, soy sauce, brown sugar, chile paste and 2-3 tablespoons water in a small bowl; set aside.

2.       Cook rice/quinoa according to package instructions; set aside.

3.       In a small bowl, whisk together chicken stock, chile paste, brown sugar and lime juice; set aside.

4.       In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.

5.       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.

6.       Divide farro into bowls. Top with chicken, kale/spinach, cabbage, bean sprouts, carrots, cilantro and peanuts.

7.       Serve with spicy peanut sauce.