Filipino Pancit Canton with Chicken
Pancit canton is a Filipino stir-fried noodle dish made for family tables, birthdays, casual gatherings, and weeknight dinners that need to feed everyone well. This chicken version keeps the ingredient list approachable while still giving the noodles the savory depth, vegetable crunch, and bright calamansi finish that make the dish so inviting.
The key is to cook the components in layers. Chicken is browned first, aromatics follow, then the vegetables are briefly stir-fried so they stay crisp-tender. The noodles finish directly in the seasoned broth, absorbing the soy sauce, oyster sauce, and chicken flavor instead of being boiled separately and added bland.
Use dried pancit canton noodles if you can find them at a Filipino or Asian market. They soften quickly and turn glossy as they take up the sauce, so keep tossing and add a splash more broth only if the pan looks dry before the noodles are tender.
Serve the noodles hot with calamansi or lemon wedges. The citrus is not just a garnish; a final squeeze balances the salty sauce and makes the cabbage, carrots, and chicken taste fresh.
Nutrition (per serving)
Directions
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1
Separate any large clumps of dried pancit canton noodles with your hands and set them near the stove.
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2
Whisk the chicken broth, soy sauce, oyster sauce, fish sauce, and black pepper together in a bowl until smooth.
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3
Heat 1 tablespoon oil in a wide wok or large deep skillet over medium-high heat. Add the chicken and stir-fry for 4 to 5 minutes, until lightly browned and just cooked through; transfer to a plate.
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4
Add the remaining 1 tablespoon oil to the pan. Stir-fry the onion for 2 minutes, then add the garlic and cook for 30 seconds until fragrant.
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5
Add the carrots, cabbage, and snap peas. Stir-fry for 3 to 4 minutes, until the vegetables brighten and begin to soften but still have crunch.
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6
Pour in the sauce mixture and bring it to a strong simmer, scraping up any browned bits from the bottom of the pan.
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7
Add the noodles and cooked chicken. Toss steadily with tongs for 5 to 7 minutes, turning the noodles through the sauce until they are tender and glossy.
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8
If the noodles are still firm and the pan is dry, add 2 to 3 tablespoons of water or broth and continue tossing until the noodles soften.
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9
Remove from the heat, scatter with green onions, and serve hot with calamansi or lemon wedges for squeezing over each portion.
Ingredients
- dried pancit canton noodles:12 oz
- boneless skinless chicken thighs, thinly sliced:1 lb
- neutral oil:2 tbsp
- yellow onion, thinly sliced:1 small
- garlic cloves, minced:4
- carrots, cut into thin matchsticks:2 medium
- green cabbage, thinly sliced:3 cups
- snap peas, trimmed:1 cup
- low-sodium chicken broth:2 1/2 cups
- soy sauce:1/4 cup
- oyster sauce:3 tbsp
- fish sauce:1 tbsp
- ground black pepper:1/2 tsp
- calamansi or lemon wedges:4
- sliced green onions:2 tbsp
Tips & Notes
- Slice the vegetables before heating the pan because the stir-fry moves quickly once the chicken is cooked.
- Chicken thighs stay juicy, but chicken breast works if sliced thinly and cooked just until opaque.
- For a more traditional party-style pancit, add a handful of cooked shrimp or sliced Chinese sausage along with the chicken.
