Pancit Bihon with Chicken and Vegetables (Soy-Free)

Ingredients

• 1 lb Bihon rice noodles
• 1 lb Chicken breast
• 1 medium Carrot
• 1/4 head Cabbage
• 2 stalks Celery
• 1 medium Bell pepper
• 1 medium Onion
• 3 cloves Garlic
• 1/4 cup Coconut aminos(replaces Soy sauce)
• 1/2 cup Chicken broth
• 2 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 1 lb Bihon rice noodles in a large bowl and cover them with warm water. Let them soak for 15 to 20 minutes, or until they are soft and pliable. Drain the noodles thoroughly in a colander.
2. 2Prepare your ingredients: cut the 1 lb Chicken breast into thin strips, slice the 1 medium Carrot, 1/4 head Cabbage, 2 stalks Celery, and 1 medium Bell pepper into thin strips, and mince the 1 medium Onion and 3 cloves Garlic.
3. 3Heat the 2 tbsp Vegetable oil in a large wok or skillet over medium-high heat, about 375°F (190°C).
4. 4Add the 1 lb Chicken breast strips to the hot wok. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
5. 5Add the minced 1 medium Onion and 3 cloves Garlic to the wok with the chicken. Cook for 1 to 2 minutes, stirring constantly, until the onion is translucent and the garlic is fragrant.
6. 6Add the sliced 1 medium Carrot, 1/4 head Cabbage, 2 stalks Celery, and 1 medium Bell pepper to the wok. Stir-fry for 3 to 5 minutes, until the vegetables are slightly softened but still have a slight crispness.
7. 7Add the drained 1 lb Bihon rice noodles, 1/4 cup Coconut aminos, and 1/2 cup Chicken broth to the wok. Stir everything together gently, ensuring the noodles are separated. Cook for 3 to 5 minutes, stirring frequently, until the noodles have absorbed most of the liquid and are heated through.
8. 8Season the pancit with 1/2 tsp Salt and 1/4 tsp Black pepper. Stir well to distribute the seasonings evenly.
9. 9Serve the Pancit Bihon hot immediately.

Substitutions

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