Easy Pancit with Chicken (Authentic Filipino Noodles Recipe)

This Easy Pancit with Chicken is a mouthwatering, authentic Filipino noodles recipe that bursts with savory flavors from tender chicken and fresh vegetables. Perfect for quick weeknight dinners or special occasions, this dish is both simple to prepare and irresistibly delicious!

Pancit is one of those dishes that just hits the spot every time, right? No special Filipino occasion is festive without pancit—it's quick, tasty, and perfect for any gathering.

This great recipe was inspired by my Pancit Bihon with Canned Sardines from the website. But instead of sardines, I went with tender chicken, making it even more of a crowd-pleaser. Pair it with Lumpiang Shanghai and a glass of calamansi juice, and you've got yourself a meal that'll make your taste buds do a happy dance!

What Is Pancit?

Pancit (pronounced "pahn-sit") i is a much-loved Filipino noodle dish that’s a real staple in Filipino cuisine. The name "pancit" actually comes from the Hokkien term "pian i sit," which means "something conveniently cooked." This dish was brought over by Chinese immigrants and traders and has since become a Filipino favorite. It's super versatile, made with different types of noodles like rice noodles (bihon) or wheat noodles (canton), and is typically stir-fried with proteins like chicken, pork, or shrimp, plus veggies like cabbage, carrots, and bell peppers.

The flavor comes from a savory mix of soy sauce, garlic, and sometimes a touch of fish sauce or calamansi juice. Pancit isn’t just a delicious meal; it’s often enjoyed during celebrations because it symbolizes long life and good health. It’s a great example of how Filipino culture has embraced and adapted Chinese influences over time.

What Are the Type of Noodle for Pancit?

• 1. 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. 
• 2. Canton (Thick Egg Noodles): Chewy, yellow noodles made with wheat and eggs. Ideal for Pancit Canton, they hold up well in stir-fries.
• 3. Sotanghon (Glass Noodles): Transparent, thin noodles made from mung bean starch. Used in Pancit Sotanghon, they add a slightly chewy texture.
• 4. Palabok Noodles (Thick Rice Noodles): Thick, flat rice noodles typically used in Pancit Palabok. They are hearty and absorb sauces well.
• 5. 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.
• 6. Egg Noodles (Not to be confused with Canton): Slightly thicker than Canton, they are used in various Filipino stir-fried noodle dishes.
• 7. Miki Noodles: Fresh, yellow wheat noodles that are often used in Pancit Miki. They have a slightly chewy texture.
• 8. 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.

Recipe Ingredients

Here's what 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. Y 
• 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.

How to Make Chicken Pancit?

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1. Soak the noodles: Soak the thin rice noodles (rice sticks) in warm water for about 10 minutes until soft. Drain and set aside.

2. 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.

3. 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.
   

4. 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. 

5. 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.

6. 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.

7. Add remaining vegetables: Toss in the cabbage and end part of bokchoy and green onion (if using). Let it cook for a minute.

8. 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.
   

Pancit Variations

• Pancit Bihon: A classic version using thin rice noodles stir-fried with chicken, pork, or shrimp, and mixed with vegetables in a savory soy sauce-based sauce.
• Pancit Canton: Thick egg noodles stir-fried with meat and vegetables in a rich, savory sauce, often including soy sauce, oyster sauce, and sometimes a hint of sweetness.
• Pancit Malabon: A hearty variation featuring thick rice noodles in a rich, shrimp paste-based sauce, garnished with seafood and sometimes hard-boiled eggs.
• Pancit Palabok: Rice noodles served with a thick, savory sauce made from shrimp paste, garlic, and pork. Topped with boiled eggs, chicharrón (crispy pork skin), and green onions.
• Pancit Habhab: A traditional Filipino dish from Luzon, using sautéed rice noodles mixed with pork, shrimp, and vegetables, served with a vinegar dip for added flavor.
• Pancit Sotanghon: Transparent glass noodles stir-fried with chicken, shrimp, and vegetables in a light, flavorful broth. The noodles absorb the savory flavors of the dish.
• Pancit Luglug: Similar to Pancit Palabok, but often thicker and more richly seasoned. It’s made with rice noodles and topped with a savory shrimp and pork sauce, garnished with chicharrón and eggs.
• Pancit Molo: A twist on traditional pancit, using wonton wrappers filled with seasoned meat, which are then simmered in a flavorful broth with vegetables.
• Pancit with Canned Sardines. A delightful fusion of flavors with canned sardines in tomato sauce,

Storage Instructions

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. To reheat, warm it in a skillet with a splash of water or chicken broth, or use the microwave, stirring occasionally.

What To Serve With This/ Popular Side Dishes

• 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.
• Chop Suey: A mixed vegetable stir-fry that adds a variety of textures and flavors.
• Egg Drop Soup: A light and comforting soup that balances the meal with a mild flavor.
• Grilled or Fried Fish: Simple and delicious, it adds a protein boost and pairs well with the 

Recipe FAQs

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Recipe Cards

Easy Pancit with Chicken (Authentic Filipino Noodles Recipe)

Rose

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Side Dish

Cuisine Asian

Servings 8 people

Calories 503 kcal

Equipment

• 1 large pan or wok

Ingredients

  

1x2x3x

• 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.
• 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, 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.
• 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.
• Enjoy: Serve hot and enjoy your savory, flavorful pancit!

Nutrition

Calories: 503kcalCarbohydrates: 88.2gFat: 9gSaturated Fat: 1.8gCholesterol: 31mgSodium: 1023mgPotassium: 609mgFiber: 8.8gSugar: 4.2gIron: 7mg

Keyword asian noodles, filipino pancit, pancit bihon, pancit with chicken

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