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Party Pancit

Posted by Gabrielle

Guest Recipe By: Amanda Dela Cruz Serving Size: 6-8 Ingredients: 2 lbs boneless skinless Chicken Breast 1 cup finely diced Carrots 2 Celery stalks finely chopped 1 large Onion finely diced 2 Garlic cloves finely chopped 2 cups shredded Cabbage 2 tbsps Mil Usos seasoning ½ cup Soy Sauce 1 package Rice Noodles Salt and […]

Guest Recipe By: Amanda Dela Cruz

Serving Size: 6-8

Ingredients:

2 lbs boneless skinless Chicken Breast

1 cup finely diced Carrots

2 Celery stalks finely chopped

1 large Onion finely diced

2 Garlic cloves finely chopped

2 cups shredded Cabbage

2 tbsps Mil Usos seasoning

½ cup Soy Sauce

1 package Rice Noodles

Salt and pepper to taste

Directions:

  1. Boil chicken until fully cooked, cool and set aside. Reserve 2 cups chicken broth.
  2. Shred chicken and add seasonings.
  3. In a Dutch Oven or large pot, heat oil over medium-high heat. Sautee carrots, celery, onion, garlic, cabbage, and chicken.
  4. Simmer remaining chicken broth and slowly add rice noodles. These noodles will absorb the broth quickly so only cook for 7-8 minutes.
  5. Add noodles to vegetable and chicken mix. Slowly add soy sauce to taste, and mix. Add salt and pepper to taste.

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