Ingredients: |
Ingredients: 2 tablespoon peanut oil or vegetable oil
2 pound boneless, skinless chicken breast, sliced into bite size pieces
4 cloves garlic, minced
2 small onion, finely chopped
16 ounce pack bihon noodles, vermicelli noodles or rice noodles
3 cups mixed vegetables such as carrots, cabbage and green beans, scallions, chopped bite size
Salt and pepper, to taste
Lemon wedges (optional)
Pancit sauce:
4 cups low sodium chicken stock or vegetable stock for vegan
6 Tablespoon dark soy sauce
4 tablespoon oyster sauce or 2 tablespoon soy sauce mixed with 1/2 teaspoon sugar for vegan
2 teaspoon sugar
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Directions: |
Directions:Cook the chicken. In a wok or a large deep skillet over medium heat, add oil and chicken and cook until tender. Once cooked, transfer the chicken to a plate and set aside.
Cook the garlic and onions. In the same skillet, add the garlic and onion and cook for 2 minutes.
Add the cooked chicken and veggies. Return the cooked chicken to the skillet and season with a little salt and pepper. Stir in the veggies and cook for 2 to 3 minutes or until they have begun to soften.
Sauce. Add all the ingredients for the pancit sauce and bring to a boil.
Add the noodles. Once the sauce is boiling, add the rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3 to 4 minutes). Add more stock (or water) if the dish is dry.
Season and serve. Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges. |
