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Thai Chicken Buddha Bowls with Spicy Peanut Sauce Recipe

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4.1 from 8 reviews

A vibrant and flavorful Thai Chicken Buddha Bowl featuring tender chicken thighs cooked in a spicy sambal glaze, served over nutty farro with fresh shredded kale, purple cabbage, bean sprouts, carrots, and garnished with cilantro and roasted peanuts. Completed with a creamy, tangy spicy peanut sauce for an irresistible meal packed with texture and bold flavors.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Grains

  • 1 cup farro
  • 1/4 cup chicken stock

Chicken and Marinade

  • 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
  • 1 1/2 tablespoons sambal oelek (ground fresh chile paste)
  • 1 tablespoon brown sugar
  • 1 tablespoon freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper, to taste

Vegetables and Garnishes

  • 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

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 (for thinning)

Instructions

  1. Make the spicy peanut sauce: In a small bowl, whisk together the creamy peanut butter, lime juice, soy sauce, dark brown sugar, sambal oelek, and 2-3 tablespoons of water until smooth and well combined. Set aside to allow flavors to meld.
  2. Cook the farro: Prepare the farro according to the package instructions until tender but still chewy. Drain and set aside to cool slightly.
  3. Prepare the chicken marinade: In a small bowl, whisk together the chicken stock, sambal oelek, brown sugar, and lime juice. Set this mixture aside for stirring in later during cooking.
  4. Coat the chicken: In a large bowl, combine the chicken chunks with cornstarch and fish sauce, tossing well to evenly coat the pieces. This helps create a nice texture on the cooked chicken.
  5. Cook the chicken: Heat olive oil in a large cast iron skillet over medium heat. Add the coated chicken pieces and cook for about 3 to 5 minutes until they turn golden brown on the outside.
  6. Add aromatics and sauce: Add minced garlic, shallot, and grated ginger to the skillet with the chicken. Stir frequently and cook until fragrant, about 2 minutes. Pour in the chicken stock mixture prepared earlier and cook for about 1 minute more until the sauce thickens slightly. Season with kosher salt and freshly ground black pepper to taste.
  7. Assemble the bowls: Divide the cooked farro evenly among four bowls. Top with the cooked chicken, shredded kale, shredded purple cabbage, bean sprouts, grated carrots, fresh cilantro leaves, and roasted peanuts.
  8. Serve: Drizzle or serve the bowls with the prepared spicy peanut sauce on the side for dipping or drizzling over the top. Enjoy warm or at room temperature.

Notes

  • Farro can be substituted with brown rice or quinoa if preferred.
  • Adjust the amount of sambal oelek for desired spice level.
  • For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock.
  • If farro is unavailable, quick-cooking farro or pearl barley can be used to reduce cook time.
  • This bowl can be served chilled as a salad or warm depending on preference.

Find it online: https://cheftinaskitchen.com/thai-chicken-buddha-bowls-with-spicy-peanut-sauce-recipe/