Directions
1. Cook farro according to package instructions; set aside.
2. Make the spicy peanut sauce by combining the peanut butter, lime juice, soy sauce, brown sugar, sambaloelek, and 2-3 tablespoons water in a small bowl. Whisk together and set aside.
3. In another small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
4. In a large bowl, combine chicken, cornstarch and fish sauce, and toss to coat. Allow the chicken to absorb the cornstarch.
5. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden on all sides, about 3-5minutes. Add garlic, shallot, and ginger, and cook, stirring frequently, until fragrant, or about 2 minutes. Stir inthe chicken stock mixture until slightly thickened, about 1-2 minutes. Season with salt and pepper, to taste.
6. Divide farro evenly into bowls. Top with chicken, kale, purple cabbage, carrots, cilantro and peanuts. Drizzle with spicy peanut sauce.