Looking to whip up a quick and tasty Filipino dish? Get ready to savor the flavors of the Philippines with our delicious Chicken Pancit Recipe. With a medley of tender chicken, stir-fried veggies, and flavorful noodles, this dish is a surefire way to satisfy your taste buds in no time.

A white bowl of pancit with two wooden chopsticks.

This recipe is…

Melissa Guevara, an incredible recipe developer that we are lucky enough to work with from time to time, developed this dish. It’s an authentic family recipe that she lovingly shared with us (and you!).

Pancit is a beloved dish in Filipino cuisine, known for its diverse regional variations and incredible depth of flavor. In this recipe, we’re focusing on the chicken version, which offers a delightful blend of umami goodness. Whether you’re cooking for a family dinner, a potluck, or just satisfying your own cravings, this recipe will quickly become a go-to favorite.

Looking for more incredibly flavorful dinner recipes? We’ve got you. This chicken and chorizo paella is easy and seriously delicious, these peanut butter chicken thighs bring a ton of flavor with just a few simple ingredients, and this crispy hot honey chicken was a reader favorite the moment it hit the website.

Why You’ll Love This Recipe

  • It’s easy – the best kind of recipes are the ones that bring the flavor while still being easy enough to pull together on a busy weeknight. This pancit is one of those recipes!
  • It’s full of flavor – WOW, this recipe is so, so good. It’s a little bit salty, a little bit sweet, and packs in all of the deep umami favorites.

Chicken Pancit Recipe Ingredients

Though you may not be familiar with all of them, all of the ingredients for this recipe can be found at your local grocery store. Find ingredient notes (including substitutions and swaps) below.

All of the ingredients needed for pancit on a marble surface.
  • Oyster sauce – oyster sauce can be found in the international or Asian aisle of most grocery stores.
  • Soy sauce – if you don’t use a Filipino soy sauce (like Datu Puti), add 1 tablespoon cane sugar or coconut sugar to the sauce.

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

  • Use whatever vegetables you want – snow peas, broccoli, corn, celery, whatever you have on hand or prefer!
  • Change up the meat or make it vegetarian – swap the chicken for shrimp, pork (sliced pork chop), or leave it out altogether.

How to Make Filipino Pancit

This recipe really is as easy as it gets. Plus, it all cooks in one pot! Follow along for the full how-to below.

Rice noodles soaking in water in a large bowl.
A large enameled cast iron pot full of chopped chicken thighs for pancit.

Step 1: Soak the rice noodles in cool water for 7-8 minutes, or until softened. Drain the water and set aside.

Step 2: Heat 1 tablespoon neutral cooking oil over medium high heat in a large skillet or wok. Season the chicken with salt, ground ginger, and pepper. Cook the chicken in the skillet for 7-8 minutes, or until cooked through. Remove from the pan into a large bowl.

A person adding diced onion into a large enameled cast iron pot for pancit.
Shredded cabbage and carrots in a large enameled cast iron pot for pancit.

Step 3: Reduce the heat to medium and add the remaining tablespoon of neutral oil to the skillet, then add the garlic and onion. Saute for 5-6 minutes, until fragrant and the onion has begun to soften.

Step 4: Add the carrots and saute for an additional 2-3 minutes. Finally, add the cabbage and saute for 1-2 minutes. Remove the vegetables from the skillet into the same bowl with the chicken.

A person adding rice noodles into a large pot of sauce to make pancit.
A large yellow pot of pancit.

Step 5: Carefully pour the chicken broth, soy sauce, and oyster sauce into the skillet and stir to combine. Bring to a simmer, then add the softened noodles and toss to coat in the sauce.

Step 6: Allow the noodles to soak up the sauce, then add the chicken and vegetables back into the skillet. Toss to combine, then serve and enjoy!

Recipe Tip

If you’re not using a Filipino soy sauce, like  Datu Puti, be sure to add 1 tablespoon of cane sugar or coconut sugar to the sauce.

How to Serve

Pancit has a nice balance of protein, carbohydrates, and fats, so you actually don’t need to serve it alongside anything else unless you want to! Steamed broccoli or sautéed green beans would make for an easy veggie pairing.

How to Store and Reheat

Store leftover pancit in an airtight container in the fridge for up to 4 days.

To reheat the dish, simply pop a serving or two in the microwave for 1-2 minute or reheat it in a skillet over medium heat for 7-10 minutes.

Two single-serving bowls of pancit next to a large pot of pancit.

Frequently Asked Questions

What are the components of pancit?

Though pancit recipes vary by region, the basic components of the dish are noodles, veggies, some sort of meat/seafood, and soy sauce.

What is special about pancit?

Through a little bit of research, I learned that in the Filipino culture, pancit is oftentimes served on birthdays or special occasions because it symbolizes a long and happy life. I love that so much.

Is pancit Filipino or Chinese?

Per journalofethnicfoods.biomedcentral.com, Pancit (or spelled as pansit) is a Filipino version of a noodle dish that was contributed by the Chinese traders during the pre-Hispanic times of the Philippines. Every part of the Philippine archipelago has its own version of pancit.

If you tried this Authentic Filipino Pancit or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!

Authentic Filipino Pancit Recipe

4.84 — Votes 6 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 Servings
Looking to whip up a quick and tasty Filipino dish? Get ready to savor the flavors of the Philippines with our delicious Chicken Pancit Recipe. With a medley of tender chicken, stir-fried veggies, and flavorful noodles, this dish is a surefire way to satisfy your taste buds in no time.

Ingredients  

  • 8 ounces vermicelli rice noodles
  • pounds boneless, skinless chicken thighs, thinly sliced
  • 1 teaspoon sea salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon black pepper
  • 2 tablespoons neutral oil, divided
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, julienned
  • 1 head green cabbage, shredded
  • cups chicken broth
  • ½ cup soy sauce
  • 2 tablespoons oyster sauce

Instructions 

  • Soak the rice noodles in cool water for 7-8 minutes, or until softened. Drain the water and set aside.
  • Heat 1 tablespoon of neutral cooking oil over medium high heat in a large skillet or wok. While the oil is heating, season the chicken with salt, ground ginger, and pepper. Cook the chicken in the skillet for 7-8 minutes, or until cooked through. Remove from the pan into a large bowl.
  • Reduce the heat to medium and add the remaining tablespoon of neutral oil to the skillet, then add the garlic and onion. Saute for 5-6 minutes, until fragrant and the onion has begun to soften.
  • Add the carrots and saute for an additional 2-3 minutes. Finally, add the cabbage and saute for 1-2 minutes. Remove the vegetables from the skillet into the same bowl with the chicken.
  • Carefully pour the chicken broth, soy sauce, and oyster sauce into the skillet and stir to combine. Bring the mixture to a simmer, then add the softened noodles and toss to coat in the sauce.
  • Allow the noodles to soak up the sauce, then add the chicken and vegetables back into the skillet. Toss to combine.
  • Serve and enjoy!

Recipe Notes

  • Use whatever vegetables you want! Snow peas, broccoli, corn, celery, whatever you have on hand or prefer!
  • Change up the meat or make it vegetarian.
  • If you don’t use a Filipino soy sauce (like Datu Puti), add 1 tablespoon cane sugar or coconut sugar to the sauce.

Nutrition

Calories: 583kcal | Carbohydrates: 70g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 163mg | Sodium: 3038mg | Potassium: 1054mg | Fiber: 8g | Sugar: 11g | Vitamin A: 5362IU | Vitamin C: 88mg | Calcium: 150mg | Iron: 4mg

Additional Info

Course: Dinner
Cuisine: Filipino
Servings: 4 Servings
Calories: 583
Keyword: Filipino pancit, pancit

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Brandi Schilhab


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2 Comments

  1. 4 stars
    My husband is half Filipino and we eat Filipino food regularly. This was delicious except it was VERY salty. We will for sure make this again but way back off on the soy sauce- half or less . But taste was authentic to anything I’ve had and it came together easily.

    1. We are so happy y’all enjoyed it, Lara! Backing off on the soy sauce will definitely help!