Pancit
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Chicken Breast, no skin, 1 breast, bone and skin removed--cut in thin diagonal stripsLeeks, 1 leek--cut small diagonal across the stalk, then lightly dicedCabbage, chinese (pak-choi), raw, 1 cup, sliced diagonally or shreddedCarrots, raw, 1 cup, sliced like match sticksBroccoli, fresh, 1 cup, small florets1 EACH: Sweet Bell Peppers: Yellow, Red, Green sliced like match sticksCelery, raw, 1 stalk, cut diagonally acroos the stalkCauliflower, raw, 1 cup small floretsChinese Noodles, cellophane or Pancit Bihon noodles, 1 cup(remove)*Kikkoman Teriyaki Sauce & Marinade, 1 tbsp(remove)*Peanut Oil, 4 tbsp(remove)*1 large clove garlic*2 tbsp. fresh ginger
You will need a deep pot or wok.
1. Put 2 tbsp. of peanut oil in the pot or wok and allow to heat. Add the chicken breast and stir for about 15 min. Add Teriyaki sauce after 10 min. to the chicken and allow to cook in it. Remove the chicken from the pot/wok.
2. Before I start the vegetables cooking, I place the noodles in a large pan and cover with hot water to soften. When soft/tender [it only takes minutes], strain them and return to the pan. Cut them with a scissors [it's fast] snipping them into 1/2 inch pieces.
3. Put remaining oil into the pot/wok and stir-fry the vegetables until desired tenderness [I do NOT like them too crunchy/crisp]. I put the vegetables in in this order so they are all about the same tenderness:
leek, garlic and ginger
carrots and celery
broccoli and cauliflower
cabbage
peppers
As each addition starts to brighten its color and soften a bit, I add the next addition. I cover this for a few minutes [it cooks fast, so don't leave it more than a minute before stirring again]. This will take about 15-20 min.
4. Add the chicken back to the vegetables and allow to cook for 5-10 minutes with it. Then, add the noodles and stir together.
ENJOY. This can also be made minus the meat for a simple vegetable/noodle stir-fry.
Serving Size: Makes 2-4 servings
Number of Servings: 2
Recipe submitted by SparkPeople user ASMAED.
1. Put 2 tbsp. of peanut oil in the pot or wok and allow to heat. Add the chicken breast and stir for about 15 min. Add Teriyaki sauce after 10 min. to the chicken and allow to cook in it. Remove the chicken from the pot/wok.
2. Before I start the vegetables cooking, I place the noodles in a large pan and cover with hot water to soften. When soft/tender [it only takes minutes], strain them and return to the pan. Cut them with a scissors [it's fast] snipping them into 1/2 inch pieces.
3. Put remaining oil into the pot/wok and stir-fry the vegetables until desired tenderness [I do NOT like them too crunchy/crisp]. I put the vegetables in in this order so they are all about the same tenderness:
leek, garlic and ginger
carrots and celery
broccoli and cauliflower
cabbage
peppers
As each addition starts to brighten its color and soften a bit, I add the next addition. I cover this for a few minutes [it cooks fast, so don't leave it more than a minute before stirring again]. This will take about 15-20 min.
4. Add the chicken back to the vegetables and allow to cook for 5-10 minutes with it. Then, add the noodles and stir together.
ENJOY. This can also be made minus the meat for a simple vegetable/noodle stir-fry.
Serving Size: Makes 2-4 servings
Number of Servings: 2
Recipe submitted by SparkPeople user ASMAED.
Nutritional Info Amount Per Serving
- Calories: 794.4
- Total Fat: 29.9 g
- Cholesterol: 68.4 mg
- Sodium: 549.6 mg
- Total Carbs: 100.5 g
- Dietary Fiber: 11.2 g
- Protein: 35.2 g
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