Ingredients for Filipino Pancit
- 12 oz rice noodles
- Chicken Breast
- 1/2 cup teriyaki sauce
- Garlic Cloves
- 2 cups shredded cabbage
- Carrot
- Onion
- Accent Seasoning
- Cooking Oil
- 1/4 cup soy sauce + 1 tbsp soy sauce
- Green Onion
- Lemon Slice
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How to Make Filipino Pancit
- In a zip-top bag, marinate 1 lb cubed chicken with 1/2 cup teriyaki sauce and 2 minced cloves garlic. Refrigerate overnight.
- The next day, soak 12 oz rice noodles in warm water for 15-30 minutes. Drain completely.
- Drain the marinade from the chicken and discard.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the chicken; drain and set aside.
- In a large pot or wok, heat 2 tablespoons oil over medium-high heat. Sauté 3 minced cloves garlic for 30 seconds.
- Add 1 cup sliced carrots and stir-fry for 5 minutes.
- Add 2 cups shredded cabbage, 1/2 cup sliced onions, and 1 tablespoon soy sauce. Stir-fry until vegetables are tender-crisp (about 5 minutes).
- Add the cooked chicken to the vegetables and stir-fry to combine.
- Add the drained noodles to the pot along with 1/8 cup oil and 1/4 cup soy sauce. Toss to coat thoroughly.
- Continue cooking and mixing until noodles are tender and heated through (about 3-5 minutes).
- Serve hot, garnished with chopped green onions and a squeeze of fresh lemon juice (optional).
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
39g
Fat
26g
Carbs
21g
