CHICKEN PANCIT CANTON

Chicken Pancit Canton image

Provided by Connie "Kiyu" Guerrero

Time 55m

Number Of Ingredients 18

2 large chicken breast halves, sliced
1/2 medium onions, sliced
3 clove garlic, chopped
1 Tbsp fresh white ginger, grated
2 Tbsp light kikkoman soy sauce
1/4 c oyster sauce,
1/8 tsp black pepper
1/2 tsp sugar (to cut down saltyness)
1 c carrots, thin slanted slice
1 c celery, thin slanted slice
1/2 c green bell pepper, thin slanted slice
1/2 c snap peas, (slanted slice or whole)
1/2 medium cabbage, 1
1 c chicken broth, low salt
1 pkg shrimp flavored, canton noodles
1 c green onions, 1
2 Tbsp olive oil (for saute)
1-2 Tbsp annatto powder or paprika (for colouring)

Steps:

1. Use a large pot or Wok, bring heat to medium high. Add olive oil to saute onions and garlic. Let cook until onions turned translucent and garlic light brown in color. Add ginger.
2. Add chicken and let cook for 5 minutes. Stir to blend. Add soy sauce, oyster sauce, sugar, annatto powder and black pepper. Stir well to incorporate with sauce. Cover pan and cook for another 5-10min. to cook the chicken well.
3. Add carrots, celery, bell pepper, sweet pea snaps and cabbage. Stir well to blend with chicken and let cook uncovered for 5 minutes. (Do Not over cook your veggies)
4. Break up noodles and add into the pot. Add chicken broth to help cook the noodles. Stir well to blend together as cooks. Let cook until the noodles are soft and mixed with all the ingredients.
5. Remove pot from heat. Transfer to your service platter. Garnish with green onions by sprinkling on top of cooked pancit. Arrange lemon or lime slices around the platter for a colorful presentation. Enjoy! Tip: Great with a dash of sqeezed lemon or lime juice! Serve over white rice! :-)