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1
Poach the Chicken Rinse off the chicken breasts.
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2
Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns.
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3
Bring the water to a boil and add the chicken breasts.
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4
Poach the Chicken Return the water to a boil and then lower heat to medium.
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5
Simmer for 5 minutes.
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6
Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.
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7
Poach the Chicken Remove the chicken from the water and shred into bite-sized pieces.
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8
Set aside.
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9
Poach the Chicken Stir in the cabbage and then add the Worcestershire sauce, apple cider vinegar and season with salt and pepper.
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10
Toss the chicken in with cabbage mixture.
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11
Cook for 1 minute or until heated through.
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12
Stir in the mint and serve warm or at room temperature.
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13
Make the Cabbage Heat a skillet over medium-high heat.
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14
Add the oil and then add the onions and garlic.
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15
Cook for 2 to 3 minutes or until softened.
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16
Stir in the bell pepper and cook for 2 to 3 minutes or until tender.
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17
Make the Cabbage Stir in the cabbage and then add the Worcestershire sauce, apple cider vinegar and season with salt and pepper.
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18
Toss the chicken in with cabbage mixture.
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19
Cook for 1 minute or until heated through.
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20
Stir in the mint and serve warm or at room temperature.
