pancit with chicken recipe
The Best pancit with chicken recipe
Pancit with chicken is one of those dishes that feels like a warm hug for my family—comfort food with a little extra love. There’s something about the tender chicken, the chewy noodles, and the rich broth that makes it feel like a home-cooked meal, even when life gets busy. My kids always ask for it, especially during school nights when they’re craving something hearty but still easy to eat. It’s that kind of dish that doesn’t require a fancy setting—whether it’s a weekend dinner or a quick weeknight meal, it always delivers.
I love this recipe because it’s versatile. You can serve it with a side of steamed rice or just enjoy the noodles straight from the pot, and it’s always a hit. My husband and I have made it for holidays and family gatherings, and it never disappoints. Plus, it’s not just about taste—it’s about the way it fills you up without being too heavy. The noodles are packed with fiber, and the chicken is leaner than you might think if you don’t add too much oil. It’s a way to eat something satisfying that still keeps things balanced, and that’s something I appreciate about it. Plus, the flavors are so simple but so good—garlic, soy sauce, and a little bit of ginger make it taste like something special.
Pancit with Chicken (Filipino Noodle Dish)
A flavorful and comforting Filipino pancit dish featuring tender chicken, savory noodles, and a rich sauce. Perfect for a family meal or gathering.
🥘Ingredients
- 1.5 lbs boneless chicken thighs, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp minced garlic
- 1 tbsp grated ginger
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 lb pancit noodles (or udon/ramen)
- 1 tbsp vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup bean sprouts
- 1 cup shredded cabbage
- 1 cup cooked rice (optional, for thickening sauce)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp fish sauce (or shrimp paste)
- 1 tsp sesame oil
- 1/2 cup water or chicken broth
- 1/2 cup diced tomatoes
- 1/2 cup chopped green onions
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
👨🍳Directions
-
1 In a saucepan, combine chicken slices with soy sauce, oyster sauce, garlic, ginger, black pepper, salt, and vegetable oil. Simmer for 10-12 minutes until chicken is cooked through. Set aside.
-
2 In a large skillet or wok, heat vegetable oil over medium-high heat. Add sliced onion, bell pepper, carrot, and bean sprouts. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
-
3 Add cooked pancit noodles to the skillet and stir-fry for 2-3 minutes until heated through. Remove half of the noodles and set aside for garnish.
-
4 In a small saucepan, combine soy sauce, oyster sauce, brown sugar, fish sauce, sesame oil, water/broth, and diced tomatoes. Simmer for 5 minutes until slightly thickened. Stir in cornstarch slurry (if using) to further thicken.
-
5 Return the cooked chicken to the skillet. Pour the sauce over the chicken and noodles, mixing well. Cook for another 3-4 minutes until everything is coated in the sauce.
-
6 Add shredded cabbage and remaining noodles back into the skillet. Stir-fry for another 2 minutes. Garnish with chopped green onions and serve hot with rice.
🔧Equipment
- Large skillet or wok
- Medium saucepan
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pancit with Chicken (Filipino Noodle Dish) Works
This pancit with chicken recipe is always a go-to for family gatherings because it’s hearty, flavorful, and easy to make in big batches—perfect when you need something comforting that fills the table without fuss. It’s versatile enough to serve as a main dish or side, and the tender chicken and chewy noodles make it satisfying for everyone, whether you’re feeding kids, adults, or even picky eaters. Plus, it’s simple to prep ahead and reheat, so you can focus on the fun of the occasion instead of last-minute cooking stress.
❓ Frequently Asked Questions About Pancit with Chicken (Filipino Noodle Dish)
What is the difference between Pancit Palabok and Pancit Palabok with Chicken?
In Pancit Palabok, the noodles are typically stir-fried with vegetables and soy sauce, while Pancit Palabok with Chicken includes chicken as a protein source. The chicken is usually marinated and cooked separately before being added to the noodles, enhancing the dish with extra flavor and richness.
How can I prepare the chicken for Pancit Palabok?
To prepare the chicken, you can marinate it in a mixture of soy sauce, garlic, ginger, black pepper, and a bit of oil. Let it marinate for at least 30 minutes. Then, cook the chicken by either grilling, boiling, or pan-frying until fully cooked and tender. Once done, let it cool slightly and chop it into bite-sized pieces.
What type of noodles should I use for Pancit Palababok?
For Pancit Palabok, you should use wide, flat noodles like pancit cantonese or pancit cantonese noodles. These noodles are designed to hold up well during the stir-frying process and provide a satisfying texture. Avoid using thin noodles like spaghetti or vermicelli, as they will break easily.
How do I make the sauce for Pancit Palabok with Chicken?
The sauce for Pancit Palabok with Chicken typically consists of soy sauce, oyster sauce, calamansi juice (or lime), garlic, ginger, and a bit of sugar. For a rich and savory flavor, you can also add a splash of chicken broth. Stir these ingredients together in a pan and let it simmer briefly before adding the noodles and chicken. Adjust the seasoning to taste.
Can I substitute any ingredients in the Pancit Palabok with Chicken recipe?
Yes, you can make some substitutions if needed. For example: – Noodles: Use egg noodles or rice noodles if you can’t find pancit Cantonese noodles. – Chicken: You can use turkey, beef, or even tofu for a vegetarian version. – Vegetables: Add bell peppers, carrots, or mushrooms to enhance the dish. – Sauce: Swap soy sauce for tamari (gluten-free) or coconut aminos if required. Adjust the amount based on preference. Always ensure that the substitution maintains the balance of flavors in the dish.
