pancit recipe chicken
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The Best pancit recipe chicken
I’ve made pancit with chicken more times than I can count, and it’s one of those recipes that just never gets old. My kids ask for it at least once a week, and honestly, I don’t blame them—it’s quick, filling, and packed with flavor. The best part is how easy it is to throw together, whether it’s a busy weeknight or a last-minute gathering with friends. The mix of tender chicken, chewy noodles, and crisp veggies makes it feel like a complete meal in one pan, and I love that it’s lighter than takeout but just as satisfying.
What really sells this dish for me is how adaptable it is. I can load it up with extra veggies for a healthier version or keep it simple with just the basics when I’m short on time. My husband always says it’s his favorite Filipino dish because it’s not too heavy but still feels like comfort food. Plus, the leftovers reheat beautifully, so it’s perfect for meal prep. It’s one of those recipes that works for everyday eating but also feels special enough for birthdays or potlucks. And let’s be real—any dish that gets my picky eaters to clean their plates without a fight is a winner in my book.
Chicken Pancit (Filipino Stir-Fried Noodles)
4.9 from 1300 votes
A classic Filipino noodle dish featuring tender chicken, fresh vegetables, and savory soy-based sauce. Pancit is a staple at celebrations and gatherings, offering a delicious balance of flavors and textures in every bite.
Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal
🥘Ingredients
For the Chicken and Marinade
- 1 lb (450g) boneless chicken breast or thighs, thinly sliced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp calamansi juice or lemon juice
- 1 tsp minced garlic
- 1/2 tsp black pepper
For the Pancit
- 8 oz (225g) pancit canton (egg noodles) or bihon (rice noodles)
- 3 tbsp vegetable oil, divided
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 small carrot, julienned
- 1/2 small cabbage, thinly sliced
- 1 cup snow peas or green beans, sliced diagonally
- 1 bell pepper, thinly sliced
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce (optional)
- 1/2 cup chicken broth
- 1 tsp black pepper
- 2 tbsp calamansi or lemon juice (for serving)
- 2 green onions, chopped (for garnish)
- 1/4 cup crushed chicharon (pork cracklings, optional for topping)
👨🍳Directions
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1 Marinate the chicken: In a bowl, combine chicken slices with soy sauce, oyster sauce, calamansi juice, minced garlic, and black pepper. Mix well and let it marinate for at least 15 minutes.
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2 Prepare the noodles: If using pancit canton, soak in warm water for 5 minutes to soften, then drain. If using bihon, soak in warm water for 10 minutes until pliable, then drain. Set aside.
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3 Cook the chicken: Heat 1 tbsp of oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook for 4-5 minutes until no longer pink. Remove from the wok and set aside.
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4 Stir-fry the vegetables: In the same wok, add 1 tbsp of oil. Sauté onions and garlic until fragrant, about 1 minute. Add carrots, cabbage, snow peas, and bell pepper. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
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5 Combine noodles and sauce: Push the vegetables to one side of the wok. Add the remaining 1 tbsp of oil and the drained noodles. Pour soy sauce, oyster sauce, fish sauce (if using), and chicken broth over the noodles. Toss everything together with tongs.
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6 Add the chicken: Return the cooked chicken to the wok and mix well with the noodles and vegetables. Cook for an additional 3-4 minutes, stirring occasionally, until the noodles are fully cooked and the sauce is absorbed.
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7 Season and serve: Taste and adjust seasoning with black pepper or additional soy sauce if needed. Drizzle with calamansi or lemon juice before serving. Garnish with chopped green onions and crushed chicharon (if using).
🔧Equipment
- Large mixing bowl
- Large wok or deep skillet
- Tongs or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
🔥Calories: 420 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 1800mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g
📝Notes
Tips: For extra flavor, add a splash of sesame oil at the end. You can also use shrimp or pork instead of chicken. If you prefer softer noodles, cook them a bit longer, but be careful not to overcook as they can become mushy.
Watch Video Of How Chicken Pancit (Filipino Stir-Fried Noodles) Works
This chicken pancit recipe is one of those simple, reliable dishes that just works every time. It’s quick to make, packed with flavor, and always a crowd-pleaser—perfect for weeknight dinners or big family gatherings. Plus, it’s easy to customize with extra veggies or protein, so you can’t really go wrong.
