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

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:

Quickview
547k Calories
39g Protein
26g Total Fat
38g Carbs
64% Health Score
Limit These
Calories
547k
27%

Fat
26g
41%

  Saturated Fat
16g
105%

Carbohydrates
38g
13%

  Sugar
11g
13%

Cholesterol
72mg
24%

Sodium
1257mg
55%

Get Enough Of These
Protein
39g
79%

Vitamin K
256µg
244%

Vitamin C
137mg
167%

Folate
455µg
114%

Vitamin B6
2mg
109%

Vitamin B3
17mg
88%

Manganese
1mg
70%

Selenium
44µg
63%

Potassium
2089mg
60%

Phosphorus
588mg
59%

Vitamin A
2804IU
56%

Copper
0.91mg
46%

Magnesium
171mg
43%

Calcium
420mg
42%

Fiber
10g
41%

Vitamin B2
0.66mg
39%

Iron
6mg
36%

Vitamin B1
0.51mg
34%

Vitamin B5
2mg
28%

Zinc
3mg
24%

Vitamin E
2mg
16%

Vitamin B12
0.34µg
6%

covered percent of daily need
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