While the farro cooks (see Step 2), prepare all your vegetables for maximum efficiency. Peel and julienne the carrots into 2-inch matchsticks, shred the cabbage into thin 1/8-inch ribbons, and roughly chop the kale into bite-sized pieces. Mince the garlic cloves, slice the shallot thinly, and mince the ginger. Roughly chop the cilantro and set aside separately. Having everything prepped before cooking the chicken ensures you can move quickly once the pan is hot, which is crucial for proper browning and flavor development.

Start cooking the farro according to package directions in a separate pot—this typically takes 30-40 minutes and can happen simultaneously with other prep work. While the farro cooks, make the peanut sauce by whisking together peanut butter, 2 tbsp lime juice, soy sauce, 2 tsp brown sugar, 2 tsp sambal oelek, and 2-3 tablespoons of water until smooth and drizzleable. In a separate bowl, prepare the chicken cooking liquid by combining chicken stock, 1 1/2 tbsp sambal oelek, 1 tbsp brown sugar, and 1 tbsp lime juice. Set both sauces aside. I like to make the peanut sauce slightly thinner than I want it served, as it will thicken slightly as it sits—this prevents a heavy, pasty sauce.

While waiting for the farro to finish, prepare the chicken for cooking. In a bowl, combine the chicken thigh chunks with cornstarch, fish sauce, salt, and black pepper, tossing until every piece is evenly coated. The cornstarch creates a light crust that helps the chicken brown beautifully and adds textural contrast, while the fish sauce brings deep umami that amplifies the Thai flavors without making the dish taste fishy.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the coated chicken from Step 3 and cook for 3-5 minutes, stirring occasionally, until the chicken is golden and mostly cooked through. Don't overcrowd the pan—if needed, cook in two batches to ensure proper browning. Once the chicken is nearly cooked, reduce heat to medium, add the prepared garlic, shallot, and ginger from Step 1, and sauté for 2 minutes until fragrant.

Pour the stock mixture from Step 2 into the pan with the chicken and aromatics, stirring constantly for about 1 minute to deglaze the pan and coat everything evenly. The sauce will thicken slightly as it coats the chicken. Taste and adjust seasoning with salt and pepper as needed. The chicken should be fully cooked through and glazed with the savory, slightly spicy sauce.

Divide the cooked farro from Step 2 among serving bowls as your base. Top each bowl with a portion of the cooked chicken and sauce from Step 5. Arrange the fresh vegetables from Step 1 around the chicken—kale, cabbage, sprouts, and carrots—creating visual appeal with the different colors and textures. Sprinkle with fresh cilantro and crushed peanuts as the final garnish.

Drizzle the peanut sauce from Step 2 over each bowl just before serving, or serve it on the side so diners can control how much they add. The warm chicken and farro pair beautifully with the cool, fresh vegetables and rich peanut sauce.