Sautéed Chicken and Cabbage Pancit with Soy Sauce Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

An easy and quick pancit recipe highlighting tender chicken and crisp cabbage tossed with rice noodles in a savory soy sauce glaze. This filipino ready in about 30 minutes pairs rice noodles (bihon), green cabbage, shredded, carrots, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 Filipino cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 8 oz rice noodles in warm water for 12 minutes until softened, then drain and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 30 seconds until fragrant.
  3. Step 3: Add 10 oz thinly sliced chicken thighs, cook for 5-6 minutes stirring frequently until the chicken turns white and begins to brown.
  4. Step 4: Pour in 1/3 cup soy sauce and 1 1/4 cups water, bring to a gentle boil.
  5. Step 5: Add 1 cup thinly sliced carrots and 3 cups shredded green cabbage, cook for 4 minutes until vegetables are tender but still crisp.
  6. Step 6: Add the drained noodles to the skillet, gently toss with the sauce and ingredients, cooking for another 3-4 minutes until noodles absorb the liquid and are heated through.
  7. Step 7: Season with 1/4 tsp black pepper, sprinkle 1/4 cup chopped spring onions over the top, stir once more, and serve hot.

Frequently asked questions

How long does Sautéed Chicken and Cabbage Pancit with Soy Sauce Glaze take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken and Cabbage Pancit with Soy Sauce Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles (bihon) from drying out.

Can I substitute ingredients in Sautéed Chicken and Cabbage Pancit with Soy Sauce Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken and Cabbage Pancit with Soy Sauce Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken and Cabbage Pancit with Soy Sauce Glaze?

Filipino filipino like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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