Easy Chicken and Pork Pancit Recipe

If you’re craving a hearty and comforting noodle dish that’s packed with flavor and made from scratch, you’re going to flip for this Easy Chicken and Pork Pancit Recipe. It’s one of those meals I keep coming back to because it’s both simple enough for a weeknight dinner and impressive enough for hosting friends. When I first tried this, I was blown away by how the tender chicken and pork played so perfectly with crisp veggies and silky noodles. You’ll find that every bite bursts with that classic Filipino pancit goodness!

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Ingredients You’ll Need

These ingredients come together perfectly to create that classic pancit vibe, mixing tender meats, fresh vegetables, and flavorful sauces. When shopping, look for boneless chicken thighs because they stay juicy, and fresh veggies to keep the dish vibrant.

• Neutral-flavored oil: Use vegetable or canola oil for a clean frying base without overpowering flavors.
• Pork shoulder (or belly or loin): I recommend shoulder for tenderness and a bit of fat that adds flavor.
• Boneless chicken thighs: They stay moist and cook evenly compared to breasts.
• Yellow onion: Adds sweetness and depth when sautéed slowly.
• Garlic cloves: Mince finely for that signature pancit aroma.
• Ground achiote powder (optional): This brings a subtle earthy color and flavor—don’t skip if you want authentic color!
• Carrots: Julienne them so they cook quickly and stay crisp-tender.
• Celery ribs: Slice thinly on a bias to add crunch and a fresh note.
• Sugar snap peas: They give a sweet, snap-worthy texture that contrasts nicely.
• Green cabbage: Chop into bite-size pieces to bulk up the dish with mild flavor.
• Oyster sauce: Provides savory umami that ties all ingredients together.
• Granulated sugar: Balances savory and salty with a touch of sweetness.
• Soy sauce: The salty backbone of this dish.
• Fish sauce (optional): Adds a pungent, salty kick that’s traditional but you can skip if sensitive to strong flavors.
• Chicken stock: The liquid base for cooking noodles and infusing flavor.
• Vermicelli noodles: Thin, delicate noodles that soak up all the tasty sauce.
• Coarse salt and freshly cracked pepper: Essential for seasoning perfectly.
• Lemon or lime juice (optional): A squeeze added at the end brightens everything up beautifully.

Variations

Over time, I’ve played around with this Easy Chicken and Pork Pancit Recipe by swapping and adding ingredients—makes it even more fun to personalize and keeps it fresh for your taste buds.

• Protein swap: Sometimes I use shrimp or tofu if I want a pescatarian or vegetarian twist, and it works wonderfully!
• Veggie upgrades: You can toss in bell peppers or snow peas for extra crunch and color.
• Spicy kick: Adding fresh chili or a dash of chili flakes amps up the heat just the way I like it.
• Noodle alternative: Have rice noodles or egg noodles on hand? They’re great substitutes if you can’t find vermicelli.

How to Make Easy Chicken and Pork Pancit Recipe

Step 1: Brown the pork to build flavor

First, heat 2 tablespoons of oil in a large wok over medium-high heat until you see it lightly smoke. Pat the pork cubes dry, then season with salt and pepper. Add them to the hot oil and stir-fry until each piece is beautifully browned on all sides—this should take about 3 to 4 minutes. Don’t overcrowd the pan; giving the meat room helps it caramelize instead of steaming. Once cooked through, set the pork aside on a platter so it rests while you work on the rest.

Step 2: Cook the chicken with care

Next, pour in another tablespoon of oil into the wok and add the cubed chicken thighs. Season again with salt and pepper. I like to let the chicken sit without stirring for 2 to 3 minutes to get a nice sear—this locks in juices. Then stir-fry for an additional 3 to 4 minutes until it’s browned all over and fully cooked. Set it aside with the pork so all your proteins are ready together.

Step 3: Sauté onions and garlic for that aromatic base

Use the leftover fat from cooking the meat to add depth. Toss in the julienned onions with a pinch of salt and cook over low to medium heat for about 10 to 12 minutes, stirring frequently until they soften and turn golden brown. This slow sauté sweetens them perfectly. Then stir in the minced garlic and cook for just 30 to 45 seconds until fragrant. If you have achiote powder, add it here and mix well for that vibrant color and subtle earthiness. Once done, set this mix aside with the meats.

Step 4: Quick stir-fry the veggies until crisp-tender

Turn the heat up to high and add the remaining oil to the wok. Add your carrots, celery, sugar snap peas, and cabbage, lightly seasoning with salt. Stir-fry these colorful veggies for just about 90 seconds, enough to keep their fresh crunch but slightly softened. Then toss this veggie medley with the pork, chicken, and onion-garlic mixture you set aside—everything’s coming together beautifully now.

Step 5: Simmer the sauce and cook the noodles

Lower the heat to medium and in the wok add oyster sauce, granulated sugar, soy sauce, optional fish sauce, and chicken stock. Bring this rich sauce to a gentle simmer. Now, add the vermicelli noodles straight into the simmering sauce. Stir constantly to keep the noodles from clumping and to ensure they soak up all that delicious liquid. It takes approximately 3 to 4 minutes until the noodles are tender but not mushy and all the liquid has been absorbed.

Step 6: Combine and finish your pancit

Return the cooked meats and vegetables to the wok and toss everything gently but thoroughly, so all those flavors mingle. Taste and adjust salt and pepper if needed. Just before serving, I love to squeeze some fresh lemon or lime juice over the top—it adds that bright pop of freshness that cuts through the richness.

How to Serve Easy Chicken and Pork Pancit Recipe

Garnishes

I always top my pancit with a fresh squeeze of lemon or lime juice and sometimes scatter sliced green onions on top for a splash of color and mild onion flavor. If you’re feeling fancy, a sprinkle of toasted garlic or crushed chicharrón makes it extra special. These simple touches bring brightness and texture.

Side Dishes

This pancit stands well on its own, but pairing with simple sides elevates the meal. I love serving it alongside fresh lumpia (Filipino spring rolls) or a crisp cucumber salad to balance the warm noodles. For heartier occasions, garlic fried rice and pickled vegetables make a comforting combo.

Creative Ways to Present

For celebrations, I’ve assembled pancit in a large shallow serving dish so everyone can help themselves buffet-style. Another fun idea is layering it in small bowls, garnished individually with lemon wedges and scallions, which makes it easy for guests to enjoy. Sometimes I add edible flowers on top for a festive flair!

Make Ahead and Storage

Storing Leftovers

I like to cool leftover pancit to room temperature before transferring it into an airtight container and storing in the refrigerator. It keeps well for up to 3 days, making it a perfect option for meal prep or quick lunches.

Freezing

While freezing pancit isn’t my go-to method because noodles can get mushy, you absolutely can freeze it if needed. I recommend portioning it into freezer-safe bags or containers and thawing overnight in the fridge before reheating gently to maintain texture.

Reheating

When reheating, I prefer warming pancit in a skillet over medium heat with a splash of water or broth to loosen the noodles and keep them from drying out. Stir gently until heated through, and then add a fresh squeeze of lemon to refresh the flavors before serving.

FAQs

Final Thoughts

I absolutely love how this Easy Chicken and Pork Pancit Recipe turned out every time I make it. It’s become a staple in my kitchen because it combines comfort with freshness so effortlessly. Whether you’re feeding family, impressing guests, or just treating yourself, this pancit hits all the right notes. I hope you give it a try soon—you might just find your new favorite noodle dish like I did!