Chicken Pancit

🛒 Ingredients

• Chicken breast, strips 100 g · 165 kcal
• Pancit Canton noodles (dry) 63 g · 235 kcal
• Soy sauce 15 g · 10 kcal
• Oyster sauce 9 g · 8 kcal
• Chicken broth 61 g · 6 kcal
• Garlic, minced 5 g · 8 kcal
• Onion, sliced 38 g · 15 kcal
• Carrots, julienned 38 g · 15 kcal
• Cabbage, shredded 50 g · 13 kcal
• Snow peas 25 g · 11 kcal
• Green beans, trimmed 25 g · 9 kcal
• Vegetable oil 7 g · 60 kcal
• Black pepper, ground 1 g · 0 kcal

👨‍🍳 Instructions

1. Marinate chicken strips with a tablespoon of soy sauce and a pinch of black pepper for at least 15 minutes.
2. Prepare the noodles by soaking them in hot water for 5-7 minutes until softened, then drain well and toss with a teaspoon of oil to prevent sticking.
3. Heat vegetable oil in a large wok or pan over medium-high heat. Sauté garlic and onion until fragrant.
4. Add the marinated chicken and cook until lightly browned and almost cooked through, then remove from the pan and set aside.
5. Add carrots and green beans to the wok, stir-fry for 2-3 minutes. Then add cabbage and snow peas, cooking for another 2 minutes until tender-crisp.
6. Return the chicken to the wok with the vegetables. Add the remaining soy sauce, oyster sauce, and chicken broth, stirring to combine.
7. Add the softened noodles to the wok, tossing everything gently to coat the noodles evenly with the sauce and vegetables.
8. Cook for another 2-3 minutes, ensuring the noodles are fully heated through and have absorbed most of the liquid.
9. Serve hot, garnished with fresh calamansi or lemon wedges if desired.