DIRECTIONS
1. Cook farro according to package instructions; set aside.
2. In a small bowl, whisk together chicken stock, sambal oelek, brown sugar and lime juice; set aside.
3. In a large bowl, combine chicken, cornstarch and fish sauce, tossing to coat and letting the chicken absorb the cornstarch.
4. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden, about 3-5 minutes.
5. Add garlic, shallot and ginger, and cook, stirring frequently, until fragrant, about 2 minutes.
6. Stir in the chicken stock mixture until slightly thickened, about 1 minute; season with salt and pepper, to taste.
7. Divide farro into bowls. Top with chicken, kale, cabbage, bean sprouts, carrots, cilantro and peanuts.
8. Serve with your choice of sauce.
ENJOY!