Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews

Name: Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 1 bunches asparagus, woody stems removed, peeled, halved crosswise; 2 teaspoons rice wine or brown rice vinegar; 2 servings Kosher salt and freshly ground pepper; 425 grams lite coconut milk; 237 milliliters homemade or store-bought low-sodium chicken stock; 1 small head napa (or savoy) cabbage, leaves shredded or sliced; 59 milliliters roasted cashews, roughly chopped; 2 boneless skinless chicken breasts (about 12 ounces total); 4 teaspoons soy sauce; 142 grams string beans, trimmed

Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 476 calories, 34g of protein, and 26g of fat per serving. This recipe serves 2. From preparation to the plate, this recipe takes roughly 25 minutes. It will be a hit at your Spring event. Head to the store and pick up lite coconut milk, brown rice vinegar, string beans, and a few other things to make it today. To use up the brown rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert.

Instructions

Bring pot of salted water to a boil. Bring separate large pot with stock and coconut milk to a simmer.

Ingredients you will need

Coconut Milk

Stock

Water

Equipment you will use

Pot

Sprinkle chicken with salt and pepper; add to simmering milk and stock. Chicken should be half way to two-thirds submerged. Cook for 6 minutes on one side over medium heat, then flip, and cook until chicken registers 145° to 150°F on an instant read thermometer, about 8 minutes longer. Cover the pot if the liquid is reducing too much.

Ingredients you will need

Salt And Pepper