This easy chicken pancit bihon is a classic Filipino noodle dish made with tender chicken, thin rice noodles, and crisp vegetables tossed in a savory garlic-soy sauce. It’s quick enough for busy weeknights, but festive enough for birthdays, holidays, and family get-togethers.
If you loved my Pancit Bihon with Canned Sardines, this chicken version is a little milder, more crowd-friendly, and one I make on repeat.
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In Filipino households, pancit isn’t optional. If there’s a celebration and no pancit, someone will ask about it.
This version started as a twist on my sardines pancit - same noodles, same comfort, just swapped in tender chicken. It’s easier for picky eaters, lighter than pork-heavy versions, and perfect when you want something reliable that feeds a crowd without stress.
Add Lumpiang Shanghai and a glass of calamansi juice, and suddenly it feels like a party — even if it’s just Tuesday night.
Jump to:
Why You’ll Love This Easy Chicken Pancit Bihon
- Ready in about 30 minutes
- One pan, minimal cleanup
- Authentic Filipino flavor without complicated steps
- Easy to customize with what you have
- Great for parties, potlucks, and leftovers
- Reheats well (a rare noodle win)
What Is Pancit Bihon?
Pancit (pronounced pahn-sit) is a beloved Filipino noodle dish influenced by Chinese cuisine. The name comes from the Hokkien phrase “pian i sit,” meaning “something conveniently cooked,” which honestly describes it perfectly.
Pancit bihon specifically uses thin rice noodles that soak up flavor beautifully. They’re stir-fried with:
- Protein like chicken, pork, shrimp, or sausage
- Vegetables such as cabbage, carrots, and greens
- A savory base of garlic, soy sauce, and broth
Pancit is often served at celebrations because it symbolizes long life and good health but it’s just as good on a regular weeknight.
What Are the Type of Noodle for Pancit
- Bihon (Thin Rice Noodles): Delicate, thin rice noodles that absorb flavors well. They are commonly used in Pancit Bihon and Pancit Guisado. This is what we will use for this recipe.
- Canton (Thick Egg Noodles): Chewy, yellow noodles made with wheat and eggs. Ideal for Pancit Canton, they hold up well in stir-fries.
- Sotanghon (Glass Noodles): Transparent, thin noodles made from mung bean starch. Used in Pancit Sotanghon, they add a slightly chewy texture.
- Palabok Noodles (Thick Rice Noodles): Thick, flat rice noodles typically used in Pancit Palabok. They are hearty and absorb sauces well.
- Rice Sticks (Also Thin Rice Noodles): Similar to bihon, but can vary in thickness. Used in Pancit Malabon and other dishes for a slightly different texture.
- Egg Noodles (Not to be confused with Canton): Slightly thicker than Canton, they are used in various Filipino stir-fried noodle dishes.
- Miki Noodles: Fresh, yellow wheat noodles that are often used in Pancit Miki. They have a slightly chewy texture.
- La Mian: Hand-pulled noodles with a chewy texture. Not traditional in Filipino pancit but used in some modern variations.
Each type of noodle brings its own unique texture and flavor to the dish, making pancit a versatile and customizable meal.
Ingredients You’ll Need
- Rice Sticks (Thin Rice Noodles): These delicate noodles absorb all the flavors—soak in warm water for about 10 minutes before cooking.
- Meat- Chicken (Thighs or chicken breast) : Alternatively, pork belly, shrimp, Chinese sausage or chorizo, or tofu can also be used for a richer flavor.
- Garlic: Creates a flavorful base for the dish. Don't forget it!
- Onion: Brings sweetness and depth to the dish when sautéed.
- Carrots: Adds sweetness, crunch, and a pop of color.
- Cabbage: A classic pancit ingredient that adds crunch and volume.
- Green Beans: Provides a satisfying crunch and fresh flavor.
- Bok Choy: A leafy green that brings a slight bitterness to balance the dish.
- Soy Sauce: Use dark soy sauce for a deeper color and richer flavor.
- Oyster Sauce: Adds a thick, savory sauce that enhances the umami taste.
- Fish Sauce: For an extra depth of flavor—just a dash will do.
- Chicken Broth: Keeps the noodles moist and adds a rich flavor. Chicken stock or shrimp broth can be used as a substitute.
- Olive Oil: Use to sauté the ingredients and bring everything together.
- Black Pepper: Adds a subtle spice to enhance the overall taste.
- Lemon Juice or Calamansi Juice: A squeeze of citrus brightens the dish right at the end.
- Snow Peas or Snap Peas (optional): Adds a crisp texture and a touch of sweetness.
- Bell Peppers (optional): Bright, slightly sweet, and adds vibrant color.
- Green Onions (optional): A fresh garnish that adds a pop of color and flavor.
See recipe card for quantities.
Easy Swaps & Add-Ins
- Use shrimp or pork instead of chicken
- Add Chinese sausage for deeper flavor
- Make it vegetarian with tofu and veggie broth
How to Make Chicken Pancit Bihon
- Soak the noodles: Soak the thin rice noodles (rice sticks) in warm water for about 10 minutes until soft. Drain and set aside.
- Cook the chicken: In a large skillet, add the sliced chicken breast. Cook over medium heat until the chicken is no longer pink and the sausage is slightly caramelized, about 5-7 minutes. Remove and set aside.
- Sauté the aromatics: Add more olive oil to the skillet if needed. Sauté the minced garlic and sliced onion until fragrant and the onion becomes translucent.
- Add Broth: Pour in the soy sauce, oyster sauce, fish sauce (if using), and chicken broth or chicken stock. Stir well to combine all the ingredients.
- Cook the noodles: Add the soaked rice noodles to the pan. Toss everything together, making sure the noodles soak up the sauce and flavors. Cook for another 10-15 minutes until the noodles are tender.
- Add the vegetables: Toss in the julienned carrots, green beans, and end part of bok choy. Stir-fry the vegetables for 3-4 minutes until they start to soften but still have a bit of crunch.
- Add remaining vegetables: Toss in the cabbage and end part of bokchoy and green onion (if using). Let it cook for a minute.
- Combine everything: Return the cooked chicken to the pan. Season with black pepper and a squeeze of lemon juice or calamansi juice. Garnish with chopped green onions.
Quick Tips for the Best Pancit
- Soak noodles until bendable, not mushy
- Slice chicken thin so it cooks quickly
- Add vegetables in stages to keep them crisp
- Let noodles absorb liquid — don’t rush
- Finish with citrus to wake everything up
Variations to Try
- Pancit bihon with shrimp
- Pancit canton (egg noodles)
- Pancit sotanghon (glass noodles)
- Vegetarian pancit with tofu and mushrooms
- Pancit with Chinese sausage or chorizo
What to Serve With Pancit Bihon
- Lumpiang Shanghai: Crispy Filipino spring rolls filled with seasoned ground pork and vegetables.
- Calamansi Juice: A refreshing citrus drink that complements the savory flavors of the pancit.
- Pickled Vegetables (Atsara): Sweet and tangy pickled papaya or vegetables cleanse the palate and balance pancit’s savory notes.
- Eggplant Torta (Fried Eggplant Omelette): Soft and savory, it’s a great companion for pancit.
- Puto (Steamed Rice Cakes): These slightly sweet and fluffy cakes complement the savory pancit beautifully.
- Chicken Adobo: Tender chicken simmered in soy sauce, vinegar, and garlic adds a hearty, flavorful protein to the meal.
- Barbecue Pork Skewers: Sweet and smoky skewers provide a delicious contrast to pancit’s light and savory flavors.
Recipe FAQs
Yes, you can use thick egg noodles (pancit canton) or even glass noodles (sotanghon) if you prefer. Just adjust the cooking time as needed.
Allow the pancit to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat in a skillet with a splash of water or chicken broth, or use the microwave.
Absolutely! Omit the chicken and use tofu or tempeh as a protein substitute. Use vegetable broth instead of chicken broth.
You can buy Pancit Bihon at most Asian markets, which often carry a variety of Filipino and other Asian noodles. They might also be available at specialty grocery stores with an international section.
More Filipino Flavors
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Recipe
Easy Chicken Pancit Bihon
Equipment
- 1 large pan or wok
Ingredients
- 12 oz Rice Sticks Thin Rice Noodles
- 3 tablespoon Olive Oil
- 2 cups Chicken Thighs or Chicken Breast sliced
- 1 tablespoon Garlic minced
- 1 cup Onion chopped
- 3 cups Chicken Broth
- ¼ cup Soy Sauce
- 2 tablespoon Oyster Sauce
- 1 tablespoon Fish Sauce
- 2 cups Carrot julliened
- 1 cup Green Beans sliced
- 3 cups Bok Choy chopped
- 3 cups Cabbage shredded
- 1 teaspoon Black Pepper
- ¼ cup Lemon Juice or Calamansi Juice
- Green Onions
Instructions
- Soak the noodles: Soak the thin rice noodles (rice sticks) in warm water for about 10 minutes until soft. Drain and set aside.12 oz Rice Sticks
- Cook the chicken: In a large skillet, add oil and the sliced chicken breast. Cook over medium heat until the chicken is no longer pink and the sausage is slightly caramelized, about 5-7 minutes. Remove and set aside.3 tablespoon Olive Oil, 2 cups Chicken Thighs or Chicken Breast
- Sauté the aromatics: Add more olive oil to the skillet if needed. Sauté the minced garlic and sliced onion until fragrant and the onion becomes translucent.1 cup Onion, 1 tablespoon Garlic
- Add Broth: Pour in the soy sauce, oyster sauce, fish sauce (if using), and chicken broth or chicken stock. Stir well to combine all the ingredients.¼ cup Soy Sauce, 2 tablespoon Oyster Sauce, 1 tablespoon Fish Sauce, 3 cups Chicken Broth
- Cook the noodles: Add the soaked rice noodles to the pan. Toss everything together, making sure the noodles soak up the sauce and flavors. Cook for another 10-15 minutes until the noodles are tender.12 oz Rice Sticks
- Add the vegetables: Toss in the julienned carrots, shredded cabbage, green beans, and chopped bok choy. Stir-fry the vegetables for 3-4 minutes until they start to soften but still have a bit of crunch.2 cups Carrot, 1 cup Green Beans, 3 cups Cabbage, 3 cups Bok Choy
- Combine everything: Return the cooked chicken to the pan.
- Season and serve: Season with black pepper and a squeeze of lemon juice or calamansi juice. Garnish with chopped green onions.1 teaspoon Black Pepper, ¼ cup Lemon Juice or Calamansi Juice, Green Onions
- Enjoy: Serve hot and enjoy your savory, flavorful pancit!
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Notes
-
Soak, don’t boil the noodles.
Pancit bihon should be flexible but not fully soft before cooking. They finish cooking in the sauce. -
Slice the chicken thin.
Thin strips cook faster and stay tender. Thick chunks = dry chicken. -
Add broth gradually.
Bihon noodles absorb liquid quickly. Start with less broth and add more as needed. -
Vegetables go in stages.
Firmer veggies first (carrots, green beans), softer ones last (cabbage, bok choy). -
Don’t over-stir.
Gentle tossing keeps the noodles from breaking. -
Finish with citrus.
Calamansi or lemon juice at the end brightens everything and balances the savory sauce. -
Taste before adding salt.
Soy sauce, oyster sauce, and fish sauce already bring plenty of saltiness. -
For parties:
This recipe doubles easily — just use a wide pan or wok so the noodles cook evenly. -
Leftovers tip:
Reheat with a splash of broth or water to bring the noodles back to life.
B says
Hello Rose. So nice to meet you! I had Pancit at a church function where one of the Filipino women that went there made. I have been looking for a recipe that I felt was authentic. This was very good. It was easy for me to prepare for lunch in the morning because I cut everything the night before and put it in the fridge. The next morning I cooked it before I went to work. I’m so glad I found your website. Thank you for such an easy and delicious meal.
Rose Sioson says
Hi there B! Thank you so much for taking the time to leave a comment. My family love pancit too!! It truly warms my heart to hear that you enjoyed this recipe!