Description
- Authentic Filipino Bihon Pancit with Chicken and Vegetables recipe packed with flavor and easy to make at home.
Ingredients
- 1 tablespoon peanut oil or vegetable oil
- 1 pound boneless, skinless chicken breast, sliced into bite-sized pieces
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 8 oz bihon noodles, vermicelli noodles, or rice noodles
- 1 1/2 cups mixed vegetables (such as carrots, cabbage, green beans, and scallions), chopped into bite-sized pieces
- Salt and pepper to taste
- Lemon wedges (optional, for serving)
- For the Pancit Sauce:
- 2 cups low-sodium chicken stock (or vegetable stock for a vegan option)
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or 1 tablespoon soy sauce mixed with 1/2 teaspoon sugar for a vegan option)
- 1 teaspoon sugar
Instructions
- Cook the Chicken: In a wok or large pan over medium heat, add the oil and cook the chicken pieces until tender and fully cooked through. Once done, transfer the chicken to a plate and set aside.
- Cook the Garlic and Onion: In the same pan, add the minced garlic and finely chopped onion. Cook for about 2 minutes until fragrant.
- Add the Chicken and Vegetables: Re-add the cooked chicken to the pan, and season with a little salt and pepper. Stir in the mixed vegetables and cook for an additional 3-4 minutes, or until the vegetables are slightly tender.
- Make the Sauce: Add all the ingredients for the pancit sauce to the pan and bring it to a boil.
- Add the Noodles: Once the sauce is boiling, add the bihon noodles and stir until they are well coated in the sauce. Continue stirring and cooking until the noodles are tender, which should take about 3-4 minutes. If the dish becomes dry before the noodles are fully cooked, add more stock or water.
- Season and Serve: Season with salt and pepper, and adjust with more soy sauce if needed. Serve the pancit immediately with lemon wedges on the side for a bright, citrusy finish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes