Chicken Pancit


1 lb. chicken thighs, boneless
2 cloves (1 Tbsp.) garlic, minced
1 tsp. kosher salt
¼ tsp. black pepper, ground
3 Tbsp. vegetable oil, divided
¾ cup Mitsukan Ponzu Sauce
1 cup chicken stock
2 tsp. fish sauce
1 tsp. sambal chile paste
8 oz. rice noodles, dry
1½ cups (1 each) red bell peppers, sliced
1½ cups snow peas
2 cups cabbage, green, shredded
1 cup carrots, shredded
1 cup bean sprouts
Scallions, sliced, as needed


  1. Season the chicken thighs with the minced garlic, salt, and black pepper. In a 12” sauté pan over medium-high heat, add the oil and sear the chicken until browned, about 4 minutes per side. Then add Mitsukan Ponzu Sauce, chicken stock, fish sauce, and sambal. Cover and reduce heat to low. Simmer until chicken is tender, about 30 minutes.
  2. Meanwhile, cook the rice noodles per the package’s instructions. Reserve.
  3. Once cooked, remove the chicken from the pan and reserve the liquid. Shred the chicken into bite-size pieces and reserve.
  4. In a 12” sauté pan over high heat, add the remaining 2 Tbsp. of oil and sauté the bell peppers, snow peas, cabbage, carrot, and bean sprouts until tender and lightly browned, about 8-10 minutes.
  5. Add the cooked noodles, chicken, and braising liquid to the vegetables and toss to combine. Divide into 6 even portions and garnish with freshly sliced scallions, as desired.
Chef’s Tip:
Traditionally, pancit is made with two different noodles. For a more authentic dish, try substituting ½ of the rice noodles with egg noodles.

6 portions


Nutrition information unavailable.
Chicken Pancit
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