Garlic Poached Chicken with Napa Cabbage and Rice Noodle Stir Fry

This is a perfect Sunday night meal--light enough to forgive the previous few meals you've eaten (Saturday night and Sunday brunch gluttony, usually) but delicious enough to be pseudo-comfort food.  It is also a perfect meal to make for yourself in a large batch for the week, and just as perfect to make a small portion for gals who live alone, like moi.

What you'll need: (serves 2)

2 boneless chicken breasts

1 head of napa cabbage

enough rice noodles to feed two people 

6 garlic cloves (3 chopped, 3 whole)

a splash of sherry or sake

For the sauce (simply combine in a bowl and whisk till incorporated):

2 tablespoons low sodium soy sauce

1 tablespoon fish sauce

1 tablespoon rice wine vinegar

1 tablespoon vegetable oil

1 tablespoon toasted sesame oil

1 tablespoon brown sugar

Begin by placing the chicken breasts in a small pot and filling it with water until it just covers the chicken.  Add a splash of sherry and put in 3 whole peeled garlic cloves.  Cover and heat until boiling, and then take off the heat and let it sit, covered for 10 minutes.  

After ten minutes, check to see if the chicken is cooked through by making a cut in the middle.  If it's not done, cover again for about 5 minutes.  When the chicken is done, it'll be really moist so take it out of the water and cover with aluminum foil to retain the heat/moisture while you cook the rest of the meal.  

When the chicken is cooked through, skim anything left in the water from the chicken and bring it back to a boil.  Put the rice noodles in and cook about 7 minutes until tender (or follow the instructions on the packaging if it says differently). While the rice is cooking, chop the cabbage into 1 inch pieces and clean thoroughly.  

Heat a wok or heavy skillet and add pam or a bit of vegetable oil and the 3 chopped garlic cloves.  When the garlic becomes fragrant, put the cabbage in and sear on high heat until tender crisp.  Put the noodles in with the sauce (just enough to cover everything) and heat through.  Shred the chicken with your fingers and throw it in at the very end just so it gets covered with the sauce. 

Eat with chopsticks and enjoy!