Make Ahead Coconut Poached Chicken with Spring Vegetables and Cashews Recipe

Ingredients

• 1 (15-ounce) can lite coconut milk
• 1 cup homemade or store-bought low-sodium chicken stock
• 2 boneless skinless chicken breasts (about 12 ounces total)
• Kosher salt and freshly ground pepper
• 5 ounces string beans, trimmed
• 1/2 bunch asparagus, woody stems removed, peeled, halved crosswise
• 4 teaspoons soy sauce
• 2 teaspoons rice wine or brown rice vinegar
• 1 small head napa (or savoy) cabbage, leaves shredded or sliced
• 1/4 cup roasted cashews, roughly chopped

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