Preparation

Make the sauce

• Place the coconut milk, lime juice, tamari, fish sauce, garlic, ginger, peanut butter, sugar, and 1 tsp. of the sriracha in a blender. Season with salt and black pepper. Blend on high speed until smooth. Taste and season with additional sriracha, salt, black pepper, and/or lime juice, as needed.

Build the bowls

• Fill a saucepan with about 1 inch of water and bring to a simmer. Insert a steamer basket and add the snow peas. Cover and steam until bright green and tender crisp, about 2 minutes. Drain and rinse under cold water to stop the cooking. Pat dry.
• Toss the cabbage and bell pepper with the lime juice and oil in a large bowl. Season with salt and black pepper to taste.
• Spoon the grains into bowls. Arrange the snow peas, cabbage slaw, and chicken over the top. Drizzle with the coconut-peanut sauce and sprinkle with the cilantro, mint, and peanuts. Serve with sriracha, lime wedges, and additional sauce for drizzling.

Excerpted from Build-a-Bowl by © Nicki Sizemore. Photography by © Katrin Björk. Used with permission of Storey Publishing.