Vibrant Thai Chicken Bowls

These vibrant Thai Chicken Buddha Bowls have become my weeknight dinner salvation when I crave something nutritious yet bursting with flavor. The combination of tender chicken, hearty farro, and crunchy vegetables all drizzled with spicy peanut sauce creates a perfect balance of textures and tastes in every bite.

The first time I made these bowls was during a particularly hectic workweek when I needed something quick but didn't want to sacrifice nutrition. My family was immediately hooked by the bold Thai flavors and now request them regularly for our meal prep rotation.

Ingredients

• Farro: Creates a nutty hearty base that holds up well to the other ingredients and provides excellent protein and fiber
• Boneless skinless chicken breast: Provides lean protein and takes on the flavors of the aromatics beautifully
• Sambal oelek: Brings authentic Thai heat look for it in the international aisle of your grocery store
• Fish sauce: Might smell strong but adds irreplaceable umami depth to the dish use sparingly
• Fresh vegetables: Like kale cabbage bean sprouts and carrots add essential crunch color and nutrients
• Peanut butter: Creates the creamy base for the sauce choose natural varieties without added sugar for best results
• Lime juice: Adds brightness and acidity that balances the richness of the peanut sauce use fresh not bottled

Step-by-Step Instructions

Prepare the Peanut Sauce:

Whisk together peanut butter lime juice soy sauce brown sugar and sambal oelek in a small bowl until completely smooth. Add water a tablespoon at a time until you reach your desired consistency. The sauce should be pourable but thick enough to coat the back of a spoon. This can be made up to 3 days ahead and stored in the refrigerator.

Cook the Farro Base:

Rinse farro thoroughly under cold water to remove excess starch. Cook according to package directions usually about 25 minutes until tender but still chewy. Drain any excess liquid and fluff with a fork. The farro can be made ahead and reheated when ready to assemble your bowls.

Prepare and Marinate Chicken:

Toss chicken chunks thoroughly with cornstarch and fish sauce ensuring each piece is evenly coated. This creates a light protective coating that keeps the chicken moist during cooking. Let it sit for at least 5 minutes to allow the marinade to penetrate the meat.

Cook the Aromatic Chicken:

Heat olive oil in a large skillet until shimmering then add chicken in a single layer without overcrowding. Let it brown undisturbed for 2 minutes before stirring. Add the minced garlic shallot and ginger when chicken is nearly cooked through. The aromatics should become fragrant but not burn. Pour in the chicken stock mixture and cook until the sauce thickens and coats the chicken pieces.

Assemble Your Buddha Bowls:

Start with a base of warm farro in each bowl. Arrange the chicken vegetables cilantro and peanuts in sections around the bowl for visual appeal. This presentation allows each person to mix components as they eat. Drizzle generously with the spicy peanut sauce just before serving.

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My absolute favorite part of this recipe is the versatile peanut sauce. I started making extra batches to keep in my refrigerator for quick salad dressings and veggie dips. My daughter even spreads it on toast for a spicy twist on her usual peanut butter sandwich.

Make-Ahead Options

These Buddha bowls are perfect for meal prepping. You can prepare all components separately and store them in airtight containers in the refrigerator. The farro will keep for up to 5 days, cooked chicken for 3-4 days and the vegetables can be prepped 2-3 days in advance. Store the peanut sauce separately and add it just before eating to maintain the best texture and prevent sogginess. When ready to eat, you can enjoy the components cold or gently reheat the farro and chicken.

Easy Substitutions

This recipe is incredibly adaptable to dietary needs and preferences. For a vegetarian version, replace the chicken with crispy tofu or tempeh and swap fish sauce with extra soy sauce or coconut aminos. If you're gluten-free, brown rice or quinoa work beautifully in place of farro. No sambal oelek? Sriracha makes an excellent substitute with a slightly different but equally delicious flavor profile. The vegetables can also be swapped based on seasonal availability – try edamame, bell peppers, or cucumber for different textures and flavors.

Serving Suggestions

These Buddha bowls make a complete meal on their own, but you can enhance the experience with some thoughtful accompaniments. Serve with extra lime wedges on the side for those who enjoy a brighter, more acidic flavor. A small side of pickled vegetables adds another dimension of tang and crunch. For a festive dinner party, set up a Buddha bowl bar with all components separated so guests can build their own bowls according to their preferences. This interactive dining experience is always a hit and accommodates various dietary restrictions effortlessly.

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Common Recipe Questions

→ Can I make these Thai Chicken Buddha Bowls ahead of time?

Yes! You can prepare components separately up to 3 days ahead. Cook the farro, prepare the chicken, and make the peanut sauce, storing each in separate containers. Slice vegetables and store in airtight containers. When ready to eat, reheat the chicken and farro separately, then assemble with fresh vegetables and sauce.

→ What can I substitute for sambal oelek?

If you don't have sambal oelek, you can substitute sriracha sauce, chili garlic sauce, or a mixture of red pepper flakes and a little vinegar. Adjust the amount based on your heat preference. For a milder option, use sweet chili sauce with a pinch of red pepper flakes.

→ Is there a vegetarian alternative for these bowls?

Absolutely! Replace the chicken with firm tofu or tempeh. Press and cube the tofu, then marinate and cook it similarly to the chicken instructions. You can also substitute vegetable broth for chicken stock and use soy sauce or coconut aminos instead of fish sauce for a fully vegetarian option.

→ What grain can I use instead of farro?

If you don't have farro or prefer alternatives, you can substitute brown rice, quinoa, barley, or even cauliflower rice for a lower-carb option. Each grain will provide a different texture, but all work well as a base for these Thai-inspired bowls.

→ How spicy is this dish and can I adjust the heat level?

The spice level is moderate due to the sambal oelek in both the chicken marinade and peanut sauce. To make it milder, reduce or omit the sambal oelek and add a bit more brown sugar. For more heat, increase the sambal oelek or add sliced fresh chilies as a garnish.

→ How do I make the peanut sauce thinner or thicker?

For a thinner sauce, gradually add more water, a teaspoon at a time, until you reach your desired consistency. For a thicker sauce, add more peanut butter. If your sauce is too thin, a brief simmer can help reduce and thicken it slightly.