This recipe, excerpted from Build-a-Bowl by Nicki Sizemore, is creamy, crunchy, sweet, salty, and spicy. In other words: it’s heavenly. The sauce, made with peanut butter and coconut milk, is the real star of the show. It instantly dresses up chicken (you can use leftover cooked chicken here) and is a fantastic dressing for noodle salads and Asian slaws.
For the coconut-peanut sauce
Excerpted from Build-a-Bowl by © Nicki Sizemore. Photography by © Katrin Björk. Used with permission of Storey Publishing.
The sauce can be made up to 5 days in advance. Bring it to room temperature before serving. If needed, thin it with a drizzle of water.
Tasty with brown rice and poached chicken breast! The sauce is delicious, although it does dominate everything else. If I make again, I might add some scallion.
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