This easy Filipino chicken pancit recipe (pancit bihon) is a great weeknight dinner option. Pancit is a traditional Filipino rice noodle stir fry dish that has vegetables, thin vermicelli rice noodles and in this recipe, chicken.
The noodles get cooked in a savory sauce that gently coats and soaks into the noodles. It’s a little represent of chow mein but with thin rice noodles. It’s quick, easy and delicious!
My kids think this tastes like ramen a little and my whole family loves this dish! I love the little hunks of vegetables and chicken mixed into the delicious and comforting rice noodles.
The rice noodles that work the best for this dish are the thin rice vermicelli noodles, bihon. You can find them in the Asian food section of most grocery stores or in any Asian markets or online. These noodles are referred to as pancit bihon, pancit means noodles in Tagalog and bihon refers to rice vermicelli noodles.
The vegetables in this dish can be adjusted to your liking. I love the combination of celery, onion, garlic, carrots and snow or sugar snap peas. The addition of mushrooms would also be delicious and they are commonly seen in authentic Filipino recipes.
I have kept this recipe fish and seafood free, however, you can also add 1 tablespoon of oyster sauce to the sauce portion of this recipe for a little depth of flavor. I will list this as an optional ingredient.
What you need to make this easy Filipino chicken pancit recipe (pancit bihon): (printable recipe card is below)
Serves 6
- 3 tablespoons oil (I like to use sesame oil)
- 2 celery stalks – thinly sliced
- 1 small onion – thinly sliced
- 3 cloves garlic – minced
- 1 cup sliced carrots
- 1 cup snow or sugar snap peas (optional)
- 1/2 teaspoon salt
- 1 pound chicken – breasts or thighs, thinly sliced
- 1 – 8 ounce pack of thin rice vermicelli noodles
- 32 ounces chicken stock
- 1 teaspoon sriracha – optional
- 2 teaspoons onion powder
- 1/4 cup soy sauce
- 1 teaspoon sugar
- 1 tablespoon oyster sauce (optional)
Instructions
- Prep all of the vegetables and chicken and set aside.
- Mix together the chicken stock, sriracha, onion powder, soy sauce and sugar.
- In a large sauce pan, add oil and vegetables and salt to the pan.
- Sauté until the vegetables start to soften.
- Add the sliced chicken to the mix and cook until the chicken is fully cooked.
- Add the rice noodles to the pan along with the chicken stock mixture. Allow the noodles to simmer until the liquid is absorbed by the rice noodles; then turn the mixture with thongs so it evenly cooks and mixes the vegetables and chicken with the noodles.
- Once the noodles are cooked through and the liquid is mostly absorbed then turn off heat and let it set for a few minutes before dishing up and serving.
Here are a few other recipes you may enjoy:
Beef and Vegetable Rice Noodles
Vietnamese Rice Noodle Salad with Caramelized Steak
Spicy Crab Chowder
Easy Filipino Chicken Pancit Recipe (Pancit Bihon)
Ingredients
- 3 tablespoons oil I like to use sesame oil
- 2 celery stalks – thinly sliced
- 1 small onion – thinly sliced
- 3 cloves garlic – minced
- 1 cup sliced carrots
- 1 cup snow or sugar snap peas optional
- 1/2 teaspoon salt
- 1 pound chicken – breasts or thighs thinly sliced
- 1 – 8 ounce pack of thin rice vermicelli noodles
- 32 ounces chicken stock
- 1 teaspoon sriracha – optional
- 2 teaspoons onion powder
- 1/4 cup soy sauce
- 1 teaspoon sugar
- 1 tablespoon oyster sauce optional
Instructions
- Prep all of the vegetables and chicken and set aside.
- Mix together the chicken stock, sriracha, onion powder, soy sauce and sugar.
- In a large sauce pan, add oil and vegetables and salt to the pan.
- Sauté until the vegetables start to soften.
- Add sliced chicken to the mix and cook until the chicken is fully cooked.
- Add the rice noodles to the pan along with the chicken stock mixture and allow the noodles to simmer until the liquid is absorbed by the rice noodles. Turn the mixture with thongs so it evenly cooks and mixes the vegetables and chicken with the noodles.
- Once the noodles are cooked through and the liquid is mostly absorbed, turn off heat and let it set for a few minutes before dishing up and serving.