filipino pancit recipe chicken
The Best filipino pancit recipe chicken
I’ve been making Filipino pancit with chicken for years, not just because it’s one of those dishes that feels like a hug wrapped in flavor—it’s because it’s the kind of meal that makes everything better. There’s something about the way the noodles soak up the savory broth, the tender chicken falling apart at the bite, and the way the garlic and soy sauce cling to every strand of rice noodle. It’s comforting in the best way, like a warm hug on a cold day, but it’s also something you can make for a big family dinner or just for yourself when you need a little pick-me-up. My kids love it because it’s got that chewy texture in the noodles and the little bits of chicken that make it feel hearty, not like some sad, sad noodle soup. It’s not just food; it’s a tradition, a taste of home, and something that brings people together.
What really makes pancit with chicken special is how versatile it is. You can make it for a casual weeknight meal or dress it up for a special occasion—maybe with extra fried egg on top or a sprinkle of green onions for color. My husband always says it’s the kind of dish that feels like a party, even if you’re just sitting around the table with the family. And the health benefits? Well, it’s got protein from the chicken, fiber from the noodles, and all that garlic and ginger that’s actually good for you—just not in the way you might think. It’s not some extreme diet food, but it’s not just empty carbs either. The broth is usually made with less oil than you’d think, and the noodles can be a good source of energy without being too heavy. Plus, you can adjust the ingredients to fit what you’re cooking for—maybe swap in some extra veggies if you’re feeling extra, or just keep it simple if you’re in a hurry. It’s that kind of recipe that feels like it was made to be loved, day in and day out.
Filipino Pancit Palabok with Chicken
A classic Filipino noodle dish featuring stir-fried rice noodles in a savory sauce with tender chicken, served with a side of egg and vegetables. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups rice noodles (pancit palabok)
- 1 cup water
- 1 tsp salt
- 4 boneless, skinless chicken breasts or thighs
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp black pepper
- 1 tsp ginger, grated
- 2 cups tomato sauce
- 1 cup chicken broth
- 1 tbsp sugar
- 1 tsp MSG (optional)
- 1 tbsp vegetable oil
- 2 eggs
- 1 cup sliced mushrooms
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 green onion, chopped
- 1 tbsp vegetable oil
👨🍳Directions
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1 Soak the rice noodles in warm water for 10-15 minutes until pliable but still firm. Drain and set aside.
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2 In a bowl, beat the eggs lightly. Set aside.
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3 Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken pieces, season with salt, pepper, and ginger. Cook until fully done (~8-10 mins). Remove chicken and set aside. In the same skillet, add remaining oil and sauté garlic until fragrant (~30 seconds).
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4 In a separate bowl, mix tomato sauce, chicken broth, sugar, and MSG. Pour into the skillet with garlic and stir to combine.
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5 Add the drained noodles to the skillet and stir-fry for 3-4 minutes until heated through. Return chicken to the skillet and toss to coat in the sauce.
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6 In a separate pan, heat 1 tbsp oil over medium heat. Fry eggs sunny-side-up or over-easy. Set aside.
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7 In the same skillet, add sliced mushrooms, bell pepper, and carrot. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Add chopped green onions and mix well.
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8 Divide the pancit mixture into bowls. Top each with fried eggs and vegetable mix. Serve immediately.
🔧Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Steamer basket (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Filipino Pancit Palabok with Chicken Works
This Filipino pancit chicken recipe is always a go-to for me because it’s hearty enough to feed a crowd without being too heavy, making it perfect for family gatherings where everyone wants something filling but still flavorful. It’s also incredibly flexible—you can adjust the protein or veggies to suit what’s on hand, and the quick prep time means you don’t have to stress over last-minute cooking. Plus, the mix of savory broth, tender chicken, and chewy noodles always brings everyone together, whether it’s a casual weeknight meal or a special occasion.
❓ Frequently Asked Questions About Filipino Pancit Palabok with Chicken
What is the difference between Pancit Palabok and Pancit Palabok Chicken?
Pancit Palabok is a classic Filipino noodle dish made with long rice noodles, usually served with a light soy-based sauce. Pancit Palabok Chicken, however, includes chicken as a protein, typically in the form of diced or shredded chicken pieces cooked within the noodles. The addition of chicken adds extra flavor, richness, and protein to the dish.
How can I make sure my chicken is tender enough to cook well in Pancit Palabok Chicken?
To ensure tender chicken, start by marinating the chicken pieces in a mixture of soy sauce, garlic, ginger, and a bit of vinegar for about 30 minutes. Then, parboil the chicken in salted water for 5-7 minutes before cooking it in the pancit sauce. This helps to remove excess moisture and keeps it tender. Avoid overcooking the chicken as it can become dry.
What type of noodles are typically used in Pancit Palabok Chicken?
The most common noodles used in Pancit Palabok are long rice noodles, often referred to as pancit noodles. These noodles are typically dried and come in various widths. For Pancit Palabok Chicken, medium-width rice noodles are usually preferred for their balance of texture and ease of cooking.
Can I use any other ingredients besides chicken for Pancit Palabok Chicken?
While chicken is the traditional protein, you can experiment with other ingredients like shrimp, pork (such as bacla or balut), or even tofu for a vegetarian version. However, chicken remains the most popular choice due to its rich flavor and versatility in absorbing the pancit sauce.
What is the key to a well-flavored Pancit Palabok Chicken sauce?
The sauce’s flavor comes from a combination of soy sauce, oyster sauce, calamansi or tamarind juice, garlic, ginger, and sometimes a splash of vinegar or fish sauce. Cooking the sauce until slightly thickened and reducing it gently helps concentrate the flavors. Adding a bit of sugar or brown sugar can also balance the savory taste. Don’t forget to adjust seasoning with salt and pepper to taste.
