Cyndie’s Chicken
Pancit
Canola Oil 3
Tbsp
Garlic 3-4
cloves minced
1 Medium Onion
sliced
4 Celery
stocks sliced
1 Carrot
peeled and sliced into julienne strips
2 Stocks Baby
Bok Choy sliced
1 Cup Cabbage
chopped
2 Chicken
Breast cut into 1 in. strips
1 Package
Canton noodles
1 Package
Bihon (Rice) noodles
2 Stocks
Green Onion chopped
1 Lime
slice
Sauce
Fish Sauce
1-2 Tbsp
Oyster Sauce
½ cup
Soy Sauce ½
Tbsp
Chicken Broth 1-2
cups
Sugar 1
Tbsp
Chili Sauce 1
Tsp
In two different
pots boil noodles until al dente. Drain set aside
In a bowl combine
ingredients for sauce and whisk together
Marinate chicken
Strips in 2 Tbsp of sauce 10-20 mins
In a large pot or
wok, brown chicken in 1 Tbsp oil. Set aside
In the same pot,
heat 2 Tbsp oil, sauté garlic and onions 2-3 mins
Add celery and
carrots, sauté 1-2 mins
Add 1/2 of
sauce
Add cabbage and bok
choy, sauté 1-2 mins more
Add browned
chicken, sauté 1-2 mins
Add noodles, mix
together
Add more sauce to
adjust flavor and moisture of noodles
Serve with fresh
squeezed lime and top with green onions
.
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