Sautéed Chicken and Cabbage Pancit with Soy Sauce Glaze

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

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.

An easy and quick pancit recipe highlighting tender chicken and crisp cabbage tossed with rice noodles in a savory soy sauce glaze. This Filipino recipe, 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

10 oz chicken thighs, boneless and skinless, thinly sliced
8 oz rice noodles (bihon)
3 cups green cabbage, shredded
1 cup carrots, thinly sliced
3 garlic cloves, minced
1/3 cup soy sauce
1 1/4 cups water
2 tbsp vegetable oil
1/4 tsp black pepper
1/4 cup spring onions, chopped

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Instructions

Step 1: Soak 8 oz rice noodles in warm water for 12 minutes until softened, then drain and set aside.
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.
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.
Step 4: Pour in 1/3 cup soy sauce and 1 1/4 cups water, bring to a gentle boil.
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.
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.
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.