Thai Chicken Buddha Bowls with Spicy Peanut Sauce

Ingredients

• 3/4 cup farro, dry
• 1/4 cup low-sodium chicken stock
• 1-1/2 tablespoons sambal oelek (fresh ground chile paste)
• 2 teaspoons brown sugar
• 1 tablespoon freshly squeezed lime juice
• 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
• 1 tablespoon cornstarch
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon freshly grated ginger
• Salt
• ground black pepper
• 3 tablespoons creamy peanut butter
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon low-sodium soy sauce
• 1-1/2 teaspoons brown sugar
• 2 teaspoons sambal oelek (fresh ground chile paste)
• 2 cups shredded kale, stems removed
• 1-1/2 cups shredded purple cabbage
• 2-3 carrots, peeled and grated
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped