Asian-Inspired Chicken & Vegetable Grain Bowl

Rinse 1.5 cups of farro under cold water. In a medium saucepan, combine farro with 3 cups of chicken broth and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until tender but still chewy.

While the farro cooks, cut 1.5 pounds of chicken thighs into 1-inch pieces. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Slice 8 ounces of shiitake mushrooms, julienne 2 medium carrots, dice 1 large red bell pepper, and slice 4 stalks of green onions (reserve some green parts for garnish).

In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 teaspoons sesame oil, and 1 teaspoon sriracha sauce to make the sauce.

Heat 1 tablespoon avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 6-8 minutes until golden and cooked through. Remove chicken and set aside.

In the same skillet, add the remaining 1 tablespoon avocado oil. Add garlic and ginger, stir for 30 seconds until fragrant.

Add mushrooms and cook for 3 minutes until they begin to soften. Add carrots and bell peppers, cooking for another 3-4 minutes.

Add broccoli florets and 2 tablespoons of water to the skillet. Cover and steam for 2-3 minutes until broccoli is bright green and crisp-tender.

Return the chicken to the skillet, add the sauce, and toss everything together. Cook for 2 minutes until everything is well coated and heated through.

Fluff the cooked farro with a fork and divide among 4 bowls. Top each bowl with the chicken-vegetable mixture.

Garnish with reserved green onions, 1 tablespoon sesame seeds, and an additional drizzle of sesame oil if desired.

Serve warm, with additional sriracha on the side for those who prefer more heat.