- 1 T peanut oil (or vegetable oil)
- 1 lb boneless, skinless chicken breast (cut into bite size pieces)
- 2 cloves garlic (finely chopped)
- 1 small onion (finely chopped)
- 1 1/2 c mixed vegetables such as carrots, cabbage and green beans, scallions (chopped bite size)
- 2 c low sodium chicken stock
- 2 T dark soy sauce
- 2 T soy sauce
- 1 T oyster sauce
- 1 t sugar
- 8 oz pack bihon noodles, vermicelli noodles or rice noodles
- salt
- pepper
- lemon wedges or kumquats (optional)
In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside. Add garlic and onion to the pan and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper. Stir in the vegetables and cook for another 3-4 minutes or until a little tender.
Add the chicken stock, soy sauces, oyster sauce, and sugar, and bring to a boil. Add rice noodles and stir until all the noodles are coated with the sauce. Keep stirring and cooking until the noodles are tender (3-4 minutes).
Add more stock (or water) if the dish is dry before the noodles are tender.
Season with salt and pepper and more soy sauce if necessary. Serve immediately.
For an extra kick, serve with lemon wedges or kumquats, and squeeze juice over the pancit.
