Sent in by: Noelle (Arizona)
Ingredients:
  • 2 pound boneless, skinless chicken breasts
  • 1 tablespoon safflower or light olive oil
  • 1/4 cup yellow onion, diced
  • 3 large cloves of fresh garlic, minced
  • 1-1/2 cups chopped green cabbage
  • 3/4 cup grated carrot
  • 1 (6-8 ounce) thin rice noodles
  • chinese five spice, to taste (or omit)
  • 1/2 teaspoon kosher salt, more or less to taste
  • 1/4 teaspoon white pepper
  • 3 tablespoons low-sodium tamari

Directions:
  1. Place the chicken and into a medium pot, fill with enough water to cover. Crack the lid and bring to a boil. Reduce to a simmer and poach for 20 minutes. Remove and cool before dicing into bite size pieces. Keep the chicken broth for use later.
  2. Heat oil in a large pot or pan. Add onions and cook 2 to 3 minutes or until soft. Add garlic and cook for 1 minute. If you aren't yet using a pot, you will need to put the onion and garlic in a pot equivalent to the amount of cabbage you're using. Add in the diced chicken, cooking until the edges are golden brown, about 5 minutes. Next, add in the cabbage and carrot and cook for 2 minutes.
  3. In the meantime cook the rice noodles according to the package. (I cook them pretty much the same as normal noodles. Once the noodles are soft, you will want to cut them into roughly the size of 1/4 a whole noodle. I usually keep the noodles in the colander and cut it with scissors until all have been sufficiently cut.)
  4. Season with salt, pepper and Chinese 5-spice (optional) to taste. Add in a couple ladles of the reserved liquids and 3 tablespoons of tamari.
  5. Add the noodles into the Pancit and mix them into the chicken and cabbage mixture until heated through, adding more ladles of cooking liquids as desired.

Note: You can garnish the Pancit with sliced green onions and lime wedges. The lime is a really good addition! We also love eating this with homemade Olive Garden salad and dressing. 
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