Chicken pancit
Filipino-style thin rice noodles soaked in savory broth with chicken, cabbage and carrots, finished with a squeeze of lemon.
- 40 min total
- 30 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.64 a serving
- 460 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 8 oz rice noodles
- 1 lb chicken breasts, thinly sliced
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 2 stalks celery, thinly sliced
- 2 cups green cabbage, thinly sliced
- 2 cups chicken broth
- 1 tbsp oyster sauce
- 1 lemon, cut into wedges
- 2 green onions, sliced (optional)
From your pantry
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
Each serving has about 460 calories, 32 g protein, 56 g carbs and 11 g fat, and costs about $2.64 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No yellow onions? White onions or red onions work.
- No shredded carrots? Carrots work.
- No green cabbage? Red cabbage or coleslaw mix works.
- No chicken broth? Vegetable broth or bone broth works.
- No lemons? Limes work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Soak the noodles in a bowl of warm water for 10 minutes, until bendy, then .
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Timer: 10 min
the chicken into thin strips and wash your hands and board.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Heat the oil in a large, deep over medium-high and cook the onion and garlic 2 minutes, until soft.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 2 min
Add the chicken and cook 4 to 5 minutes, , until the thickest strip reads 165°F.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium-high heatTimer: 4 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Add the carrots, celery and cabbage and 2 to 3 minutes, until the cabbage just .
Stir-fry. Stir-frying means cooking small pieces fast over high heat in a little oil, stirring almost constantly. It moves quickly, so have everything chopped and ready before the pan gets hot.
How you’ll know: It sizzles loudly the whole time, and the vegetables turn bright and tender-crisp in minutes.
Wilt. Wilting means cooking leafy greens just until they go soft and collapse. Greens shrink a lot, so a big pile of spinach becomes a small handful, and that’s normal.
How you’ll know: The leaves turn soft and deep green and slump into the pan, usually within a minute or two.
Medium-high heatTimer: 2 min 30 sec
Pour in the broth, soy sauce and oyster sauce and bring it .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Add the noodles and with tongs for 3 to 5 minutes, until they’ve soaked up almost all of the broth.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Medium heatTimer: 4 min
Dolly’s tip: Keep lifting and tossing. The noodles drink up the broth as they soften.Pile onto a platter with lemon wedges and green onions for squeezing and scattering.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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