Filipino Pancit

• 2lbs chicken breast or thigh, cubed/marinated
• 4 cups cabbage, chopped, roughly half-head green cabbage
• 3 large carrots, sliced
• 1 onion, sliced
• ¹⁄₈ teaspoon Accent seasoning (msg)
• 2 TBS cooking oil (for browning the chicken)
• ¹⁄8 cup cooking oil (set aside until end)
• 2 TBS light soy sauce or mirin for garlic saute
• ¹⁄4 cup light soy sauce for noodles
• 2 sprigs green onion (optional)

• 3 cloves garlic , minced
• 2 tsp ginger , freshly grated
• 2 tbsp light soy sauce
• 2 tbsp ketchup
• 2 tbsp Oyster sauce
• 1 1/2 tbsp Chinese cooking wine OR Rice Wine Vinegar
• 1 – 3 tbsp Sriracha (adjust spiciness to taste)
• 2 tbsp brown sugar

1. Cube up the chicken and place in a ziplock bag with the marinade and place in the fridge for 3-4 hours.
2. When ready to cook, soak the rice noodles in warm water for 15-30 minutes.
3. While the noodles soak, drain the marinade off the chicken and discard the marinade.
4. In a skillet, heat 2 tablespoons of oil on medium high heat and brown the chicken, drain and set aside.
5. In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
6. Add the carrots and stir fry for about 5 minutes.
7. Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
8. Add the chicken to the vegetables and continue stir frying.
9. Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
10. Keep cooking and mixing until the noodles are tender and cooked thoroughly.
11. Serve with the green onions and/or lemon juice from the lemon slices.

*Add Shrimp or Pork for additional profile flavors