This Filipino Chicken Pancit (often called Pancit Bihon) is a classic noodle dish that is a staple at Filipino celebrations and family gatherings. It features thin rice vermicelli noodles that absorb a savory, soy-infused chicken broth, tossed with tender bite-sized chicken thighs and a colorful array of crisp-tender vegetables.
With its delicious balance of salty, savory, and slightly tangy flavors, this one-pan noodle stir-fry is a comforting meal that symbolizes long life and good fortune.
Recipe Details
- Flavor Profile: This dish is savory and umami-rich from the trio of oyster sauce, soy sauce, and fish sauce, with a sweet depth from caramelized onions and a bright finish of citrus.
- Texture: The vermicelli noodles are soft and chewy, absorbing the rich stock, while the quick-fried vegetables provide a satisfying crunch against the tender chicken.
- Time: 30 minutes prep (chopping is key!), 25 minutes cook time.
- Difficulty: Intermediate. It requires managing heat and cooking in batches to ensure perfect textures.
What You’ll Need
To make this recipe, you will need a large wok or a very deep, wide skillet to accommodate the volume of noodles and vegetables as they are tossed together. A pair of tongs or two large spatulas are helpful for mixing the heavy noodle mixture. The ingredients rely on thin rice noodles (vermicelli/bihon), boneless chicken thighs, and a variety of fresh produce.
Ingredient Notes
- Chicken Thighs – Use boneless chicken thighs cut into 1” cubes. Thighs are preferred over breasts because they remain juicy and flavorful during the high-heat stir-fry process.
- Vermicelli Noodles – These thin rice noodles (often labeled as Bihon) are unique because they are cooked directly in the simmering stock, absorbing every bit of flavor.
- Aromatics – A generous amount of garlic (7-8 cloves) and yellow onion builds the savory foundation.
- Vegetables – A classic mix of carrots, celery, sugar snap peas, and green cabbage provides crunch and color.
- Oyster Sauce & Soy Sauce – These provide the salty, savory base of the sauce.
- Fish Sauce – A teaspoon or two adds a distinct depth of umami that is characteristic of Filipino cuisine.
- Chicken Stock – This is the cooking liquid for the noodles. It infuses the rice sticks with flavor from the inside out.
- Achiote Powder – Optional, but recommended for that traditional warm, orange-gold hue.
Add-ins and Substitutions
- Citrus – Traditional Pancit is served with Calamansi, but lemon or lime juice works perfectly to cut through the savory richness.
- Vegetables – You can add green beans or bell peppers if you want more variety.
- Protein – Shrimp or cubes of firm tofu can be added or substituted for the chicken.
How to Make Filipino Chicken Pancit
- Sear the Chicken (Batch 1): Add 2 tablespoons of oil to a large wok over medium-high heat and heat until it begins to smoke lightly. Place half of the chicken in the pan, season with salt and pepper, and stir-fry until browned on all sides and cooked through. This will take about 3 to 4 minutes. Set it aside in a large bowl or platter.
- Sear the Chicken (Batch 2): Next, pour in 1 more tablespoon of oil, add the remaining chicken, season with salt and pepper, and cook for 2 to 3 minutes without stirring to get a good sear. Then, stir-fry for 3 to 4 minutes, until well-browned and cooked through. Set it aside with the first batch of chicken.
- Caramelize Onions: In the leftover rendered fat in the wok, add the julienned onions. Gently season with salt and cook over low to medium heat for 10 to 12 minutes, stirring frequently, until they are browned, soft, and tender.
- Bloom Spices: Stir in the minced garlic and cook for only 30 to 45 seconds until fragrant. Then, stir in the optional achiote powder and mix until well combined. Remove this aromatic mixture and set it aside with the chicken.
- Flash Fry Veggies: Add the remaining oil to the wok and turn the heat to high. Add the carrots, celery, snap peas, and cabbage. Gently season with salt, then stir-fry quickly for 90 seconds. You want them crisp-tender. Set these aside with the chicken, onions, and garlic.
- Make the Sauce: In the wok over medium heat, add the oyster sauce, sugar, soy sauce, fish sauce, and chicken stock. Bring the mixture to a simmer.
- Cook Noodles: Once the liquid is simmering, add the dry vermicelli noodles. Cook, stirring constantly, until they have absorbed all the liquid and are cooked through. This takes about 3 to 4 minutes.
- Combine: Add the cooked chicken, onion mixture, and stir-fried veggies back into the wok with the noodles. Stir well until everything is combined and heated through.
- Serve: Garnish with a squeeze of lime or lemon juice, and optionally, sliced green onions.
Pro Tip: Cooking the noodles directly in the simmering stock (rather than boiling them in water first) is the secret to flavorful Pancit. The rice noodles act like a sponge, soaking up the savory chicken stock and soy sauce mixture.
Recipe Tips
- Mise en Place: This recipe moves fast once the heat is on. Have all your vegetables julienned/sliced and your sauces measured before you start cooking.
- Don’t Overcook Veggies: The 90-second stir-fry for the vegetables ensures they stay crunchy. They will soften slightly more when mixed back in with the hot noodles.
- Rendered Fat: Utilizing the rendered chicken fat to cook the onions builds layers of flavor that you just don’t get from using fresh oil alone.
FAQs
- Do I need to soak the noodles first? No, for this specific method, you add the dry noodles directly to the simmering broth. If you soak them first, they might become too soft or mushy when added to the liquid.
- Can I use chicken breast? Yes, but be careful not to overcook it during the searing stage, as breast meat dries out faster than thighs.
- Is this gluten-free? To make this gluten-free, ensure you use gluten-free soy sauce (Tamari) and gluten-free oyster sauce, as traditional brands contain wheat. The rice noodles themselves are naturally gluten-free.
Serving Suggestions
- Citrus: Do not skip the squeeze of lemon or lime at the end! The acid brightens the dish and balances the salty soy sauce.
- Egg Rolls: Serve alongside Lumpia (Filipino egg rolls) for a traditional feast.
- Boiled Eggs: Sliced hard-boiled eggs are a common and delicious garnish.
Make This Recipe in Advance
- Prep: You can chop all the vegetables and the chicken a day in advance. Store them in separate airtight containers in the fridge.
- Storage: Leftovers keep well in the fridge for up to 3 days. The noodles may dry out slightly, so add a splash of water when reheating in a pan or microwave.
Filipino Chicken Pancit
- Total Time: 55 minutes
- Yield: 6 Servings 1x
Description
This Filipino Chicken Pancit (often called Pancit Bihon) is a classic noodle dish that is a staple at Filipino celebrations and family gatherings. It features thin rice vermicelli noodles that absorb a savory, soy-infused chicken broth, tossed with tender bite-sized chicken thighs and a colorful array of crisp-tender vegetables. With a delicious balance of salty, savory, and slightly tangy flavors, this one-pan noodle stir-fry is a comforting meal that symbolizes long life and good fortune.
Ingredients
The Chicken & Aromatics
- 16 oz boneless chicken thighs, cut into 1-inch cubes
- 1 medium yellow onion, peeled and julienned
- 7–8 cloves garlic, finely minced
- 4 tablespoons neutral oil, divided
- 1/2 teaspoon ground achiote powder (optional, for color)
- Salt and freshly cracked pepper
The Vegetables
- 4 cups green cabbage, chopped into 1-inch pieces
- 2 medium carrots, peeled and julienned (approx. 1 cup)
- 2 ribs celery, thinly sliced on a bias (approx. 1 cup)
- 1 cup sugar snap peas, thinly sliced on a bias
The Noodles & Sauce Base
- 8 oz rice vermicelli noodles (bihon)
- 4 cups chicken stock
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1–2 teaspoons fish sauce (optional, for depth)
- 1/2 teaspoon granulated sugar
- Lemon or lime wedges (for serving)
Instructions
Sear Chicken (Batch 1)
Heat 2 tablespoons of oil in a large wok or deep skillet over medium-high heat until lightly smoking. Add half the chicken, season with salt and pepper, and stir-fry for 3–4 minutes until browned and cooked through. Remove and set aside.
Sear Chicken (Batch 2)
Add 1 tablespoon of oil and the remaining chicken. Season with salt/pepper. Let it sit for a minute to sear, then stir-fry until cooked. Remove and set aside with the first batch.
Caramelize Onions
Reduce heat to low-medium. In the rendered fat left in the wok, add the julienned onions and a pinch of salt. Cook for 10–12 minutes, stirring frequently, until soft and browned.
Bloom Spices
Stir in the minced garlic and cook for 30 seconds. Stir in the achiote powder (if using). Remove this mixture and set aside with the chicken.
Flash Fry Veggies
Turn heat to high. Add the remaining 1 tablespoon of oil. Add carrots, celery, snap peas, and cabbage. Season lightly with salt. Stir-fry: Cook fast for 90 seconds. You want them crisp-tender, not soft. Remove and set aside.
Make Sauce
In the empty wok over medium heat, combine the chicken stock, oyster sauce, soy sauce, fish sauce, and sugar. Bring to a simmer.
Cook Noodles
Add the dry vermicelli noodles directly into the simmering liquid. Technique: Cook, stirring constantly, for 3–4 minutes. The noodles will drink up all the stock and become soft.
Combine
Add the cooked chicken, onion mixture, and veggies back into the wok. Toss well until everything is heated through and evenly distributed.
Serve
Serve hot with a squeeze of fresh lemon or lime juice (essential!).
Notes
The “Dry Noodle” Method: Do not boil the noodles in water separately! The secret to flavorful Pancit is letting the dry rice noodles absorb the seasoned chicken stock directly in the pan.
Mise En Place: This recipe moves very fast once you start cooking. Have all your vegetables chopped and sauces measured before you heat the oil.
Texture Control: Cooking the vegetables separately (flash frying) prevents them from turning mushy while the noodles cook. They retain a nice crunch that contrasts with the soft noodles.
Citrus Finish: Traditional Pancit is served with Calamansi, but lemon or lime is a perfect substitute. The acidity cuts through the savory, salty richness of the soy and oyster sauce.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner / Noodle Dish
- Method: Wok / Stir-Fry
- Cuisine: Filipino
Nutrition
- Serving Size: 1/6 of Recipe
- Calories: 380
- Sugar: 6g
- Sodium: 1150mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: pancit bihon, filipino chicken recipes, rice vermicelli recipe, stir fry noodles, asian noodle recipes, one pot family meals, traditional filipino food
