Coconut-lime chicken with slaw...

1 cup water

3TBS fish sauce (thai's Fish Sauce)

2 Tsp Asian Chili-garlic sauce

3 boneless, skinless chicken breasts (18oz)

5 TBS cream of Coconut (in can or squeeze bottle)

5 TBS of juice from 3 limes

1/2 head Napa cabbage, halved, cored, and shredded

1/3 cup cilantro, fresh

1 mango

1/2 cup cashews, toasted and chopped

1. Bring water, 1TBS fish sauce and 1 Tsp chili-garlic sauce to boil in large skillet. Add chicken and simmer, covered over medium-low heat until chicken registers 160 degrees, 10-15 minutes, flipping chicken halfway through. Transfer chicken to plate and shred into bite-size pieces
2. Whisk Cream of coconut , lime juice, remaining fish sauce, and remaining chili garlic sauce in large bowl.
3. Toss chicken with 3 TBS dressing in second bowl. Add cabbage, cilantro, and mango to bowl with remaining dressing and toss to combine. Transfer slaw to platter, top with chicken, and sprinkle with cashews. SERVE :O)