Easy Chicken Pancit Bihon

Pancit with Chicken with assorted toppings on a plate.

5 from 2 votes

A quick, authentic Filipino pancit bihon recipe made with tender chicken, rice noodles, and crisp vegetables in a savory garlic sauce.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, filipino recipes, side, Side Dish

Cuisine: Asian, filipino

Servings: people

Calories: 503kcal

Author: Rose Sioson

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!

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.

Nutrition