Chicken Pancit

For those who know me strictly from this website you may not realize that I actually have a job outside my home quite different than what I do here.  I work part time at a local hospital as a medical laboratory technician.  Basically I procure and set up patient specimens for testing.  My job is actually quite diverse since I work in microbiology ( bacteria and viruses), cytology (cancer in cells), pathology (cancer in tissue) and core lab (chemistry, hematology and blood bank).  This allows for plenty of taste testers when I decided to make 6 dozen of 6 different cookies and don’t want DH to eat them all.  But in the last 12 years I have worked in health care it has also opened my taste buds to so many amazing and wonderful things.

One thing about this group of people is their love for good food.  My micro people throw great pot luck house parties, while my chemistry people are always on the hunt for the best chicken wings.  Every birthday, wedding, new baby etc. gives the group in pathology and cytology an excuse for more and more cake.  And sometimes if it’s a slow day in pathology we will pool our money together and get a large platter of pancit from a local restaurant.  I had never tried this classic Filipino dish until I started working at the hospital and now look forward to those days when we just feel like we deserve a treat.  Like all new dishes I discover I like to try to recreate it at home.  After searching the Internet and seeing it really is a simple dish of vegetable and noodles I pulled this recipe together.  It tasted just as I hoped.  And a fellow Filipino co worker said it looked completely authentic.  Probably the best compliment you can get.

Yields 4

Chicken Pancit
Save RecipeSave Recipe

Ingredients

  • 8 oz rice noodles
  • 1/4 cup sesame oil
  • 1 lb boneless, skinless chicken breasts cut into small 1/2" pieces
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 cup grated carrots
  • 1 cup green beans, chopped
  • 1 cup green onions, sliced
  • 2 cup savoy cabbage, thinly sliced
  • 1/4 - 1/2 cup soy sauce.
  • salt and pepper to taste

Instructions

  1. Place noodles in large bowl and cover completely with boiling hot water. Let sit 20 minutes.
  2. Prepare all your vegetables.
  3. In a skillet on high heat the oil.
  4. Add the chicken and onions cooking until chicken in cooked through.
  5. Add the green beans, green onions, carrots and cabbage.
  6. Cook until vegetables are tender crisp.
  7. Drain the noodles and add to pan.
  8. Stir in the soy sauce, salt and pepper and cook until everything hase heated through. Add more soy sauce for your own tastes.
Recipe Type: Main Dishes
7.6.4
248

Place noodles in large bowl and cover completely with boiling hot water. Let sit 20 minutes.

Prepare all your vegetables.

In a skillet on high heat the oil.

Add the chicken and onions cooking until chicken in cooked through.

Add the green beans, green onions, carrots and cabbage.

Cook until vegetables are tender crisp.

Drain the noodles and add to pan.

Stir in the soy sauce, salt and pepper and cook until everything hase heated through. Add more soy sauce for your own tastes.

Share this with your friends:Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

Comments

  1. We have made this special dish since we were newly married 37 years ago. We were Pastors of a wonderful church in Md and one of our new members had us over for dinner and served this dish. We fell in love with it and never stopped making and enjoying it. We do like to add some pork with our chicken, and lots of garlic and celery. We only soak our rice sticks in hot water and finish cooking in pan so that we do not over cook them. We like to serve with hot buns with tons of melted butter and an apple and banana salad.....which is exactly the way our friends served it to us all those years ago. Now our children and grandchildren constantly request it when they visit. Brings back tons of memories.

Speak Your Mind

*