Stir-Fried Chicken Cabbage Pancit with Soy-Garlic Glaze

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

A vibrant weeknight dinner featuring tender chicken and crisp cabbage stir-fried with rice noodles in a savory soy-garlic sauce. This filipino ready in about 30 minutes pairs Chicken breast, Cabbage, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.1 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook rice noodles: Bring a large pot of water to a rolling boil, add 8 oz rice noodles, and cook for 4-5 minutes until tender but still firm. Drain immediately and rinse under cold water until cool.
  2. Step 2: Heat 2 tbsp cooking oil in a large skillet over medium-high heat. Add 1 medium sliced onion and 3 minced garlic cloves, and stir-fry for 1 minute until fragrant and onions turn translucent.
  3. Step 3: Add 12 oz sliced chicken breast to the skillet, and cook for 4-5 minutes until no longer pink, stirring occasionally to ensure even browning.
  4. Step 4: Add 2 cups shredded cabbage and 1 cup julienned carrots to the skillet, and stir-fry for 3 minutes until vegetables are bright green and slightly tender.
  5. Step 5: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 2 tbsp water. Pour the mixture into the skillet and stir to combine. Cook for 2 minutes until sauce thickens and coats the ingredients.
  6. Step 6: Add the drained rice noodles to the skillet, and toss vigorously for 2 minutes until heated through and evenly coated with sauce.
  7. Step 7: Garnish with 2 tbsp sliced green onions and serve immediately.

Frequently asked questions

How long does Stir-Fried Chicken Cabbage Pancit with Soy-Garlic 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 Stir-Fried Chicken Cabbage Pancit with Soy-Garlic 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 chicken breast from drying out.

Can I substitute ingredients in Stir-Fried Chicken Cabbage Pancit with Soy-Garlic 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 Stir-Fried Chicken Cabbage Pancit with Soy-Garlic 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 Stir-Fried Chicken Cabbage Pancit with Soy-Garlic 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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