This classic Chicken Pancit recipe is healthy, cozy, and packed with flavor. I used chicken bone broth instead of regular broth for a little protein boost. It’s an easy, feel-good noodle dish that’s perfect for meal prep or a quick weeknight dinner!
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This easy Chicken Pancit is a quick and flavorful Filipino noodle dish made with tender chicken, crisp veggies, and springy vermicelli noodles. It’s the perfect one-pot meal for busy weeknights and great for meal prep, too. A squeeze of lime at the end brings everything to life!
If you love this, then you need to check out my other Filipino recipes like this classic Pork Belly Adobo, Filipino Chicken Adobo, Crispy Beef Rice Bowl
Jump to:
- What is pancit?
- Ingredients for Classic Chicken Pancit Bihon
- How to make (enter recipe)
- Equipment
- 9 Kitchen Essentials
- How to store and reheat pancit
- Top tips for success
- Chicken Pancit - FAQs
- Other Filipino recipes
- Other recipes you need to check out
- Don't miss out!
- High Protein Chicken Pancit Recipe – Easy, Healthy Filipino Noodles
- Food safety
What is pancit?
Pancit is a classic pinoy noodle dish that’s quick, comforting, and super customizable. It comes from the Philippines and is often served at celebrations like Christmas or birthdays but honestly, it’s perfect any day of the week. This version uses vermicelli noodles (Pancit Bihon style) tossed with chicken, veggies, and a savory sauce. So simple and delicious!
Ingredients for Classic Chicken Pancit Bihon
This recipe is perfect for clearing out your crisper drawer—just toss in whatever veggies you need to use up!
- chicken thighs - you can use any protein. Traditionally, I have seen people add pork belly, boiled eggs, quail eggs, or shrimp. The options are endless.
- bihon rice noodles - you can use any rice vermicelli thin noodles. They are naturally gluten free. Preferably it should say bihon but use what you can find. I used the Thai Kitchen brand and it worked really well.
- chicken bone broth - you can use chicken stock but if you want to up your protein, use bone broth.
- green cabbage, purple cabbage and carrots - this recipe is my favorite way to use whatever vegetables I have in the fridge that needs to be cooked. I have used celery, snap peas, bell peppers or mushrooms.
- onion and garlic - use fresh always.
- vegetarian oyster sauce - You can use ny oyster sauce you have, I like this one because it is naturally gluten free.
- soy sauce - you can use tamari for gluten free option.
- avocado oil - any neutral oil will suffice.
- lime wedges - calamansi is traditionally used, however, they can be hard to find.
See recipe card for quantities.
How to make (enter recipe)
Here is how you make this authentic pinoy pancit recipe a little healthier with added protein.
- Step 1: Prep all the ingredients first. Then cook the chicken.
- Step 2: Remove the chicken then add the vegetables.
- Step 3: Remove the vegetables and add the bone broth mixture.
- Step 4: Add in the noodles.
- Step 5: Cover with a lid.
- Step 6: Add back the chicken and vegetables and toss!
Full recipe is on the recipe card.
Equipment
This chicken pancit does not require many kitchen tools, just a pan and a lid and you're food to go.
- Wok with a lid (sub: large skillet with a lid)
- Measuring tools
- Knife
- Cutting board
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat pancit
To store, let the chicken pancit cool completely, then transfer to an airtight container and refrigerate for up to 3 days. To reheat, warm it gently in a skillet over medium heat, adding a splash of water or broth to loosen the noodles.
Alternatively, microwave covered in 1-minute intervals, stirring in between, until heated through.
Top tips for success
Here are some top tips for making the best Chicken Pancit:
- Use bone broth for extra flavor and protein.
- Slice veggies thinly for quick, even cooking.
- Cook in batches - in this order, chicken, vegetables then noodles.
- Finish with a squeeze of lime or calamansi to brighten the flavors.
Chicken Pancit - FAQs
No soaking needed! The vermicelli noodles cook directly in the flavorful broth, which makes the process quicker and adds more flavor to the noodles.
Yes! Vermicelli is traditional for Pancit Bihon, but you can swap in any rice stick noodles or even thin wheat noodles like pancit canton. Just keep in mind that cooking times may vary depending on the type you use.
Pancit is super versatile! You can use bell peppers, snap peas, green beans, bok choy, or whatever veggies you need to use up or find.
Other Filipino recipes
Looking for other recipes like this? Try these:
Don't miss out!
High Protein Chicken Pancit Recipe – Easy, Healthy Filipino Noodles
This Chicken Pancit recipe is healthy, cozy, and packed with flavor. I used chicken bone broth instead of regular broth for a little protein boost. You will love this easy and quick dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: serves 4 people 1x
- Category: Mains
- Method: Stir fry
- Cuisine: Filipino
Ingredients
6 boneless, skinless chicken thighs, thinly sliced
12 oz vermicelli noodles
4 cups chicken bone broth (you can use chicken stock or broth)
3 cups green cabbage and purple cabbage, thinly sliced
1 cup carrots, thinly sliced
1 medium onion, thinly sliced
2 tablespoons garlic, minced
3 tablespoons vegetarian oyster sauce
3 tablespoons soy sauce
2 tablespoons avocado oil
½ teaspoon freshly cracked black pepper (or to taste)
Lime wedges, for serving
Instructions
- Prep all the ingredients: thinly slice all the vegetables and cut the chicken into small pieces.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil, then sauté the chicken. Season the chicken with salt and pepper and cook until browned and cooked through, about 5–7 minutes. Remove and set aside.
- Sauté aromatics: In the same pan, add a touch more oil if needed. Sauté the onion for 2–3 minutes until soft. Add garlic and cook for another 30 seconds until fragrant.
- Add vegetables: Stir in the vegetables (carrots and cabbage). Cook for 3–4 minutes until the vegetables are tender but still crisp. Remove and set aside.
- Add the bone broth: In the same pan, add 4 cups of chicken stock, 3 tablespoons of soy sauce, 3 tablespoons of vegetarian oyster sauce, and ½ teaspoon of freshly cracked black pepper. Stir to combine and bring to a simmer.
- Add noodles: Add the vermicelli rice noodles (bihon) and gently toss until the noodles are fully coated and absorb the sauce, about 3 minutes.
- Combine all the ingredients: When the noodles have absorbed most of the broth, add back the vegetables and chicken. Toss it all together until fully mixed.
- Serve and Enjoy! Taste and adjust seasoning as needed. Serve hot with lime wedges on the side for a bright finish.
Notes
- You can use whatever veggies you’ve got that need to be cooked—this recipe’s super flexible!
- Use bone broth for extra flavor and protein.
- Slice veggies thinly for quick, even cooking.
- Cook in batches - in this order, chicken, vegetables then noodles
- Finish with a squeeze of lime or calamansi to brighten the flavors.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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