Rinse 1 cup (175g) of brown rice under cold water. Place in a small pot and cover with 1¾ cups (400ml) of water. Bring to a boil, cover with a tight fitting lid and reduce to simmer for 30 minutes. Fluff with a fork when done and set aside.
While rice is cooking, make the Peanut Sauce by whisking together the peanut butter, lime juice, soy sauce, brown sugar and samba oelek. Add 2-3 tablespoons (30-45ml) of water to thin out the consistency as necessary. Set aside.
Put a steamer basket into a medium saucepan and fill with water up to an inch below the basket. Bring to a boil and add the broccoli and cauliflower. Reduce the heat to medium-high and simmer for 5-10 minutes. To maintain brightness, do not over cook the vegetables. Broccoli will cook faster than the cauliflower. Set aside to cool once desired tenderness is achieved.
In a small bowl, whisk together the chicken stock, samba oelek, brown sugar and lime juice until completely mixed.
In a medium bowl, combine the chicken and fish sauce. Heat the vegetable oil in a large skillet. Add the chicken and cook until golden, about 5-6 minutes. Add the garlic, shallot, and ginger, frequently stirring for about 2-3 minute. Stir in the chicken stock mixture and continue to cook for another 2-3 minutes until the sauce has reduced. Season with salt and pepper to taste.
Divide the rice into 4 bowls. Arrange the kale, broccoli, cauliflower, carrots, sprouts and red pepper in sections. Place the chicken in the middle. Garnish with the cilantro and peanuts.
Drizzle with the peanut sauce.
Rinse 1 cup (175g) of brown rice under cold water. Place in a small pot and cover with 1¾ cups (400ml) of water. Bring to a boil, cover with a tight fitting lid and reduce to simmer for 30 minutes. Fluff with a fork when done and set aside.
While rice is cooking, make the Peanut Sauce by whisking together the peanut butter, lime juice, soy sauce, brown sugar and samba oelek. Add 2-3 tablespoons (30-45ml) of water to thin out the consistency as necessary. Set aside.
Put a steamer basket into a medium saucepan and fill with water up to an inch below the basket. Bring to a boil and add the broccoli and cauliflower. Reduce the heat to medium-high and simmer for 5-10 minutes. To maintain brightness, do not over cook the vegetables. Broccoli will cook faster than the cauliflower. Set aside to cool once desired tenderness is achieved.
In a small bowl, whisk together the chicken stock, samba oelek, brown sugar and lime juice until completely mixed.
In a medium bowl, combine the chicken and fish sauce. Heat the vegetable oil in a large skillet. Add the chicken and cook until golden, about 5-6 minutes. Add the garlic, shallot, and ginger, frequently stirring for about 2-3 minute. Stir in the chicken stock mixture and continue to cook for another 2-3 minutes until the sauce has reduced. Season with salt and pepper to taste.
Divide the rice into 4 bowls. Arrange the kale, broccoli, cauliflower, carrots, sprouts and red pepper in sections. Place the chicken in the middle. Garnish with the cilantro and peanuts.
Drizzle with the peanut sauce.
