Quick Stir-Fried Chicken Pancit with Cabbage and Carrots

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fast and flavorful pancit recipe featuring stir-fried chicken breast with crisp cabbage and sweet carrots tossed with rice noodles in soy sauce. This Filipino recipe, ready in about 25 minutes, pairs chicken breast, rice noodles, cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Filipino cuisine 320 cal/serving

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Ingredients

8 oz, thinly sliced chicken breast
150 g rice noodles
2 cups, shredded cabbage
1 medium, sliced thinly carrots
3, minced garlic cloves
1/4 cup soy sauce
2 tbsp vegetable oil
1/4 tsp black pepper
3/4 cup water
2 stalks, chopped green onions

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Instructions

Step 1: Soak 150 g rice noodles in warm water for 10 minutes until soft; drain.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
Step 3: Add 8 oz thinly sliced chicken breast, stir-fry for 5-6 minutes until cooked through and lightly golden.
Step 4: Add 1 medium thinly sliced carrot and 2 cups shredded cabbage. Stir-fry for 3 minutes until vegetables begin to soften but remain crisp.
Step 5: Pour in 1/4 cup soy sauce and 3/4 cup water. Bring to a simmer.
Step 6: Add drained rice noodles to the skillet. Toss gently to coat noodles in the sauce and cook for 3-4 minutes until noodles absorb the flavors.
Step 7: Season with 1/4 tsp black pepper and sprinkle 2 chopped green onions on top before serving hot.