After making this, I learned – one: I love fish sauce, and two: more cabbage, please! I was worried about using both but this recipe just looked and sounded so good. I’m glad I didn’t let apprehension get the best of me, because this was so perfect! It was savory, sour and had just enough saltiness; and textures in each bite of this pancit, (which I had never tried or heard of before), that I am on the look out for more Asian recipes that might hit all those notes again. Thanks for reading, enjoy!
Chicken Pancit – adapted from Everyday Paleo
- 1.5 lbs chicken breasts, cut into small bite size pieces
- 2 tablespoons coconut oil
- 6 green onions, sliced thin
- 2 cloves minced garlic
- 2 carrots, sliced thin
- 1 small bell pepper, sliced thin
- 6 – 8 cups shredded green cabbage
- ¼ cup coconut aminos or Tamari wheat free soy sauce
- 1/4 cup chicken broth
- 1 – 2 tablespoons fish sauce
- Black pepper to taste
- Lemon wedges
In a large wok or skillet heat the coconut oil over medium to medium high heat. When the wok or pan is nice and hot, add the chicken, green onions and garlic and saute for about 6-7 minutes or until the meat is done all the way through but still tender. Remove the meat from the pan and set aside. Add the bell pepper and carrots to the wok or pan and cook for 3 minutes. Add in the cabbage and cook about 4 more minutes. Add the chicken back to the veggies and pour in the coconut aminos or soy sauce, chicken broth, and fish sauce. Season with lots of black pepper. Stir well and cook for another minute or two. Serve in bowls with a lemon wedge.