Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews
Make-Ahead Coconut-Poached Chicken with Spring Vegetables and Cashews is a gluten free and dairy free recipe with 2 servings. For $5.79 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. One portion of this dish contains about 39g of protein, 27g of fat, and a total of 548 calories. 150 people found this recipe to be delicious and satisfying. If you have soy sauce, lite coconut milk, napa cabbage, and a few other ingredients on hand, you can make it. It is brought to you by Serious Eats. It works well as a main course. It is perfect for Easter. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is spectacular. Try Coconut Poached Chicken Salad with Spinach & Spring Herbs, Make-Ahead Spring Brunch Bake, and Make-Ahead Spring Vegetable Soup with Pesto for similar recipes.
Servings: 2
Ingredients:
1/2 bunch asparagus, woody stems removed, peeled, halved crosswise
2 teaspoons rice wine or brown rice vinegar.jpg)
Kosher salt and freshly ground pepper
1 (15-ounce) can lite coconut milk
1 cup homemade or store-bought low-sodium chicken stock
1 small head napa (or savoy) cabbage, leaves shredded or sliced
1/4 cup roasted cashews, roughly chopped
2 boneless skinless chicken breasts (about 12 ounces total)
4 teaspoons soy sauce
5 ounces string beans, trimmed
Equipment:
kitchen thermometer
pot
whisk
Cooking instruction summary:
Procedures 1 Bring pot of salted water to a boil. Bring separate large pot with stock and coconut milk to a simmer. 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. Let cool slightly, then shred meat with two forks into large chunks. 2 Meanwhile, blanch string beans and asparagus in boiling salted water until just bright green, 30 seconds to 1 minute. Drain and run under cold water. Whisk together soy sauce and vinegar. Toss together cabbage, beans and asparagus and chicken with soy dressing. Scatter cashews over top. Transfer to an airtight container until ready to eat.
Step by step:
1. 1
2. Bring pot of salted water to a boil. Bring separate large pot with stock and coconut milk to a simmer. 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.
3. Let cool slightly, then shred meat with two forks into large chunks.
4. 2
5. Meanwhile, blanch string beans and asparagus in boiling salted water until just bright green, 30 seconds to 1 minute.
6. Drain and run under cold water.
7. Whisk together soy sauce and vinegar. Toss together cabbage, beans and asparagus and chicken with soy dressing. Scatter cashews over top.
8. Transfer to an airtight container until ready to eat.
Nutrition Information:
covered percent of daily need
