Tender chicken, rice noodles, crunchy cabbage, carrots, garlic, and soy seasoning make this Filipino Pancit Chicken Recipe (Pancit Bihon) a flavorful classic!
Okay, so picture this: It’s my first month at this new job (nervous, unsure if I’d survive corporate life), and my boss—Emmy, the nicest person on the planet—invites me to an office potluck. Cue panic. I’m thinking store-bought cookies, right? Emmy shows up with this giant dish of Filipino Pancit Chicken (Pancit Bihon), and suddenly the room smells like home… or what I imagine home would smell like if I grew up in Manila. Everyone was raving about it, including me (after two heaping plates—no shame).
I begged her for the recipe, and being the generous queen she is, she handed it over. And now? It’s one of those recipes that I whip out for casual dinners, birthday parties, or just when I need something comforting and easy. Trust me, if you’ve got 45 minutes and a craving for something packed with flavor, you’re in the right place.
Why You’ll Love This Filipino Pancit Chicken Recipe (Pancit Bihon)?
Look, I get it. There are a bazillion
- It’s lightning-fast (well, once you get the hang of chopping stuff).
- It’s budget-friendly, which we all need more of.
- It’s crowd-pleasing. Like, even picky eaters who “don’t like veggies” will devour this.
- It’s flexible—add shrimp, pork, tofu… whatever’s hanging out in your fridge.
- And bonus points? It reheats like a dream. Hello, leftovers.
Ingredient Notes:
So, before you dive into the recipe, let’s talk about these ingredients. I mean, I’ve made this dish more times than I can count, and I’ve learned a thing or two.
- Chicken Thighs: Thighs over breasts. Always. They stay juicy and flavorful. Plus, they’re forgiving if you forget them on the stove for an extra minute. (Been there.)
- Rice Noodles (Bihon): They look delicate but soak up flavor like little sponges. Just don’t over-soak. You’re going for tender, not mush.
- Soy-Based Liquid Seasoning: Emmy swears by Maggi®. You can use soy sauce, but there’s something magical about that umami punch from Maggi.
- Veggies: Cabbage and carrots are traditional, but you can toss in green beans, snap peas, or bell peppers if you’re feeling fancy.
- Garlic Salt: It’s my lazy trick for adding extra oomph without grabbing a dozen spice jars.
How To Make Filipino Pancit Chicken Recipe (Pancit Bihon)?
Step 1: Poach That Chicken
Boil some water in a pot, toss in the chicken thighs, and let them do their thing for about 30 minutes. You want them cooked through but still tender. Save that broth! It’s liquid gold and makes the noodles sing. Shred the chicken with two forks like you’re on a cooking show.
Step 2:
Grab your rice noodles, throw them in a bowl, and pour the hot broth over them. If they’re not fully submerged, top up with hot water. Let them soak for 5-7 minutes until they’re soft but not falling apart. Give them a quick cold-water rinse, drain, then toss with olive oil, sesame oil, and soy seasoning. Set them aside—no snacking yet!
Step 3: Stir-Fry Central
Heat the remaining olive oil in your biggest pan (or a wok if you’ve got one and feel extra). Sauté the garlic until it’s fragrant (but not burned—watch it!), then toss in the onions. Give it a few minutes till they soften up and smell amazing.
Want To Save This Recipe?
Step 4: Veggie + Protein Party
In go your shredded chicken, sliced cabbage, and julienned carrots. Stir-fry for 3-4 minutes. You want the veggies tender but with a little crunch left—nobody likes soggy cabbage.
Step 5: Mix It Up
Now, the best part. Toss those noodles in with your veggie-chicken mix. Get everything coated and mixed up nicely. Add more soy seasoning if it’s feeling bland (it happens). Serve it up hot with lemon wedges or calamansi if you’re lucky enough to have some.
Storage Options:
Leftovers? Lucky you. Pancit Bihon keeps beautifully in the fridge for up to 4 days. Store it in an airtight container, and when you reheat, splash a little water or broth in the pan to keep it moist. Microwaving works too, but pan-frying gives it a nice little crisp—chef’s kiss.
Variations and Substitutions:
- Protein Swap: Not into chicken? No problem. Shrimp, pork, tofu—go wild.
- All-Veggie Vibes: Skip the meat and bulk up with extra mushrooms, green beans, or broccoli.
- Spice It Up: Love heat? Toss in some chili flakes or drizzle with sriracha.
- Gluten-Free: Swap Maggi for tamari and double-check your rice noodles. You’re good to go.
What to Serve with Filipino Pancit Chicken Recipe (Pancit Bihon)?
- Lumpia (Filipino Spring Rolls): You’ll never have just one.
- Garlic Fried Rice: Carbs on carbs, because life’s short.
- Chicken Adobo: The ultimate Filipino comfort combo.
- A Cold Glass of Calamansi Juice: Or iced tea. You’re the boss.
Frequently Asked Questions:
Can I make this ahead of time?
Totally! It actually tastes better the next day. Just don’t forget that splash of broth when reheating.
Can I freeze it?
I wouldn’t. The noodles get mushy, and no one’s here for that.
And there you have it! My take on the Filipino Pancit Chicken Recipe (Pancit Bihon). Whether it’s for a potluck, family dinner, or you’re just craving a big ol’ plate of comfort food, this dish has your back.
Try it out and let me know—what did you add? Did your family love it? Did you hide the last portion for yourself? I always want to hear the scoop!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Filipino Pancit Chicken Recipe (Pancit Bihon)
Ingredients
- 4 boneless chicken thighs
- 1 package 8 ounces dried rice noodles (Bihon)
- 2 tablespoons soy-based liquid seasoning e.g., Maggi®, or as desired
- 3 tablespoons olive oil divided
- 1 tablespoon sesame oil
- 3 cloves garlic finely chopped
- 1 medium onion finely chopped
- ½ large head cabbage thinly sliced
- 2 carrots julienned
- 1 teaspoon garlic salt
Instructions
Prepare the Chicken:
- Bring a large pot of water to a boil over high heat. Carefully add the chicken thighs and boil until fully cooked and no longer pink in the center, approximately 30 minutes. Remove the chicken from the pot, reserving the cooking broth. Shred the chicken into fine pieces using two forks.
Soften the Rice Noodles:
- Place the dried rice noodles into a large heatproof bowl. Pour the hot chicken broth over the noodles, ensuring they are fully submerged. Add additional hot water if necessary. Allow the noodles to soak for 5 to 7 minutes or until softened. Drain the noodles, rinse briefly with cold water, and return to the bowl. Drizzle with 1 tablespoon olive oil, sesame oil, and soy-based liquid seasoning. Toss gently to coat evenly and set aside.
Prepare the Stir-Fry Mixture:
- Heat the remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the chopped garlic and sauté for approximately 1 minute, or until fragrant and lightly browned. Incorporate the chopped onion and cook for an additional 2 minutes, until softened.
Cook the Vegetables and Chicken:
- Add the shredded chicken, sliced cabbage, and julienned carrots to the skillet. Stir-fry for 3 to 4 minutes, or until the vegetables are tender yet crisp. Season with garlic salt to enhance the flavor.
Combine the Noodles and Chicken Mixture:
- Transfer the cooked vegetables and chicken mixture to the bowl of prepared noodles. Toss gently to combine all ingredients thoroughly. Adjust seasoning with additional soy-based liquid seasoning as desired.
Serve:
- Transfer the Pancit Bihon to a serving platter. Garnish with additional sliced green onions or lime wedges if desired. Serve warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
