Easy Filipino Pancit Recipe with Chicken

This Pancit is a tasty Filipino dish full of flavor, including meat, vegetables, and noodles. It’s a tasty lunch or dinner-time recipe to switch it up.

Course Main Course

Cuisine Filipino

Keyword Pancit, Pancit Recipe

Prep Time 15

Cook Time 32

Total Time 47

Servings servings

Calories 336kcal

Author Dana DeVolk

Ingredients

1 pound boneless skinless chicken breast cut into thin strips
½ teaspoon kosher salt
½ teaspoon black pepper
2 cups unsalted chicken stock
2 tablespoons dark soy sauce
2 tablespoons reduced sodium soy sauce
3 tablespoons oyster sauce
2 teaspoons granulated sugar
3 tablespoons vegetable oil
1 small yellow onion diced
1 & 1/2 cups green beans cut into ½ inch pieces, stems removed
1 & 1/2 cups shredded cabbage
1 & 1/2 cups matchstick carrots
6 cloves garlic minced
6 ounces bihon noodles you can also use rice vermicelli
1 lime cut into wedges for serving

Instructions

Season the chicken with salt and pepper.
1 pound boneless skinless chicken breast, ½ teaspoon kosher salt, ½ teaspoon black pepper
In a small bowl, stir together the chicken stock, dark soy, low sodium soy, oyster sauce, and sugar.
2 cups unsalted chicken stock, 2 tablespoons dark soy sauce, 2 tablespoons reduced sodium soy sauce, 3 tablespoons oyster sauce, 2 teaspoons granulated sugar
Heat 2 tablespoons of the oil in a wok or large skillet over medium heat.
3 tablespoons vegetable oil
Once shimmering, add the seasoned chicken and cook until browned, approximately 6-10 minutes. Stir frequently to make sure it cooks evenly. Remove the cooked chicken from the pan and set aside.
Add remaining 1 tablespoon of oil into the skillet and allow to heat. Add the onions, sauté until they are translucent, about 1-2 minutes, stirring often.
1 small yellow onion
Add the green beans, cabbage, and carrots. Cook for 3-5 minutes or until softened, stirring often.
1 & 1/2 cups green beans, 1 & 1/2 cups shredded cabbage, 1 & 1/2 cups matchstick carrots
Add the garlic and cook for another 30 seconds or up to a minute 1 minute, stirring frequently, until softened and browning slightly.
6 cloves garlic
Reduce to low heat and add the savory sauce.
Add the chicken back to your wok or skillet.
Break your noodle block in half and add it to the wok or pan. Make sure to stir the noodles so they are completely coated in the sauce. If you don’t have enough sauce to coat them, add an additional 1/4 – ½ cup of chicken stock until they are.
6 ounces bihon noodles
Once the noodles are coated simmer until the noodles are soft and most of the sauce has been absorbed. This will take 10-15 minutes.
Serve with lime wedges.
1 lime

Notes

If you can’t find bihon noodles, you can substitute them with rice vermicelli.
You can use chicken or pork.
This can be frozen, see my tips above.
If there are any ingredients that you do not want to include, feel free to leave them out.
This recipe can easily be doubled.

Nutrition