Best 5 Chicken Pancit Canton Recipes

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PANCIT CANTON



Pancit Canton image

Make and share this Pancit Canton recipe from Food.com.

Provided by Steve P.

Categories     Chicken Breast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 lb pork shoulder, sliced thinly
1 chicken breast, deboned and sliced thinly
1/2 lb shrimp, peeled
2 tablespoons soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
3/4 cup dried black mushrooms or 3/4 cup shiitake mushroom (optional)
1 (1 lb) package pancit noodles (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
patis, to taste (Filipino fish sauce) (optional)
4 green onions, sliced
1 lemons or 1 kalamansi, cut into wedges

Steps:

  • If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.
  • Set aside.
  • Heat oil over medium-high heat in wok or large skillet.
  • Saute garlic and onions until tender.
  • Add pork, chicken and shrimp, and cook until browned.
  • Add soy sauce, stirring to flavor.
  • Add chicken broth and bring to boil.
  • Add cabbage, green beans, carrots and mushrooms.
  • Cook until vegetables are tender, yet crisp, 5-8 minutes.
  • Add noodles, mixing gently to prevent them from breaking.
  • Cook until liquid is absorbed and noodles are done, about 10 minutes.
  • Remove from heat.
  • Season with black pepper and patis.
  • Garnish with green onions and lemon wedges.

CHICKEN PANCIT CANTON RECIPE



Chicken Pancit Canton Recipe image

Chicken Pancit Canton is a filipino version of egg noodle dish that is mixed with chicken, mushroom, and vegetables

Provided by Saif Al Deen Odeh

Categories     Main

Time 35m

Number Of Ingredients 14

1/2 cup of julienned carrot
1 cup of cabbage
3/4 cup of julienned Baguio Bean (Green Bean)
1 cup of oyster mushroom or any mushroom
3 cloves chopped garlic
1 medium chopped onion
300 grams of chopped chicken breast (1 cup)
300 grams pancit canton flour noodle
2.5 cup water or chicken broth
3 tablespoons oyster sauce
3 tablespoons soy sauce
3 tablespoons of vegetable cooking oil
Black pepper for taste
1 chicken bouillon cube

Steps:

  • Add vegetable oil to the large pot. Once hot, add chopped garlic and onion. Stir till it turns translucent.
  • Add chopped mushroom. Stir and let it cook for 3 to 5 minutes
  • Add the boneless chopped chicken breast. Stir till the chicken releases its juices and its almost cooked
  • Add carrot and Baguio bean. Stir to combine before pouring water.
  • Add the chicken bouillon cube. When it's boiling, lower the heat and let it simmer for a few minutes or till the vegetable is almost soft.
  • Add the cabbages and give a quick stir for 30 seconds. Remove the vegetables and the chicken from the cooking pot and transfer them to the plate. Set aside.
  • With the broth only on the pot, add the noodles and stir to combine till it becomes soft.
  • Put back the vegetables and the chicken into the noodle. Mix to stir one more time before you turned off the fire.

Nutrition Facts : Calories 420 kcal, Carbohydrate 61 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Sodium 700 mg, Fiber 7 g, Sugar 6 g, ServingSize 1 serving

PANCIT CANTON



Pancit Canton image

Provided by Food Network

Categories     main-dish

Yield Serves 6 to 8

Number Of Ingredients 17

2 tablespoons vegetable oil
1 onion, sliced
3 garlic cloves, crushed
1 pound pork shoulder, sliced thinly
1 chicken breast, deboned and sliced thinly
1/2 pound shrimp, peeled
2 tablespoons soy sauce
2 cups chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
3/4 cup dried black or shiitake mushrooms (optional)
1 package (1 pound) pancit canton (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
Patis (Filipino fish sauce), to taste (optional)
4 green onions, sliced
1 lemon or kalamansi, cut into wedges

Steps:

  • If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems. Set aside. Heat oil over medium-high heat in wok or large skillet. Saute garlic and onions until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, yet crisp, 5-8 minutes. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. Remove from heat. Season with black pepper and patis. Garnish with green onions and lemon wedges.

AUTHENTIC FILIPINO PANCIT



Authentic Filipino Pancit image

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

Provided by VLENKE

Categories     World Cuisine Recipes     Asian     Filipino

Time 1h

Yield 6

Number Of Ingredients 10

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Steps:

  • Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
  • Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
  • Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g

FILIPINO PANCIT BIHON WITH CANTON



Filipino Pancit Bihon with Canton image

This pancit is a favorite Filipino noodle dish that is usually served when you have company. Though time consuming, the end result is always delicious. It can be eaten alone or with rice. Skip the canton noodles if only bihon is desired.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 55m

Yield 6

Number Of Ingredients 13

½ (8 ounce) package pancit bihon (rice noodles)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup chopped cooked chicken
salt and ground black pepper to taste
2 cups fresh shrimp, peeled and deveined
2 tablespoons soy sauce
1 small head cabbage, shredded
2 stalks celery, sliced
1 carrot, peeled and cut into matchsticks
2 cups water
½ (8 ounce) package pancit canton (yellow Chinese noodles)

Steps:

  • Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
  • Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
  • Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

Nutrition Facts : Calories 316 calories, Carbohydrate 40.1 g, Cholesterol 98 mg, Fat 8.1 g, Fiber 4.8 g, Protein 20.7 g, SaturatedFat 1.6 g, Sodium 485.7 mg, Sugar 5.8 g

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