Homemade Filipino Chicken Pancit

Filipino Chicken Pancit is an easy, one-skillet meal that’s low in calories and packed with nutrition! Use a tamari-style soy sauce to make it gluten-free!

Filipino Chicken Pancit

Filipino Chicken Pancit

Course Main Course
Servings 6
Calories 310 kcal


  • 12 oz rice spaghetti or other thin rice noodles
  • 2 tbsp vegetable oil, divided
  • 1 lb ground chicken
  • 1 onion, minced
  • 2" knob fresh ginger, minced 
  • 3 cloves garlic, minced (3 tsp)
  • 2 stalks celery, minced
  • 3 carrots, minced
  • 1 head green cabbage, shredded
  • 1 cup chicken broth, plus more if needed
  • 1 tbsp sesame oil
  • 1 tbsp Chinese black vinegar
  • 3 tbsp soy sauce
  • ½ tsp black pepper
  • Green onions, sliced (optional)


  • Soak rice noodles in hot water for 35 minutes.  Drain noodles and set aside.
  • In a large skillet, heat 1 tbsp vegetable oil over medium-high heat.  Add ground chicken and cook until no pink remains, 3-5 minutes.  Remove from skillet and set aside.
  • Place the remaining oil in the pan along with the onion, ginger, garlic, celery and carrots.  Saute until vegetables are softened and onions are translucent, 10-12 minutes.
  • Add cabbage to the pan, cover and cook for 5 minutes.  If all the cabbage doesn’t fit into the pan, cover and cook down until you can add the remaining cabbage.
  • Uncover and add 1 cup chicken broth, sesame oil, vinegar,  soy sauce, pepper and chicken.  Cook for 5 minutes or until cabbage is softened.
  • Stir noodles into the pan and cook until noodles are cooked to the desired softness.  If it seems too dry, add additional chicken bouillon.
  • Garnish with sliced green onions, if desired.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving sized portions for up to 2 months.
  • Hack:  Leftover chicken and/or dehydrated vegetables can be used in this recipe!
  • Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack:  Check the produce department for loose carrots and celery stalks.  If you don’t see them, ask a clerk if they’re available.  
  • Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.
  • Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword cabbage, Filipino cuisine, Filipino food, ground chicken, low calorie, one skillet meal, pancit

Did you know that cabbage is an important part of a healthy diet?  Check out the facts here!

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4 Replies to “Homemade Filipino Chicken Pancit”

  1. Hi Cynthia,

    I love nice food. By nice food, I mean food that is not junk since junk food is not healthy and causes a lot of harm to the body. But, I love what you have explained on your website. It is so clear to me to follow the steps and have a nice meal at the end.

    Thank you so much.

  2. Thank you for all the hacks — this helps you stay a few steps ahead of the game!! I’ve never tried Filipino Chicken Pancit, but I would love to try these ingredients. Would you recommend adhering to the formula or having a wilder adaptation? In other words, do you believe that variety is the spice of life? How about spontaneity? Otherwise, do you have any hacks for when to do things by the book?

    Do you have any other dishes that would help someone step outside of their comfort zone? How often do you venture beyond what you know to create a masterpiece? Overall, I think this is a stellar, helpful, and thorough article!!

    1. Variety is definitely the spice of life!  I am a very spontaneous person, especially in the kitchen and I love to try different recipes and combinations.  I always say that the beauty of cooking at home is that you can do whatever you want!  Find a recipe and make any adjustments you want.  More spice or less spice, different protein or veggies…go for it!  I’m a big fan of using what I have on hand so that might be the biggest variation I make, even on my own recipes.

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