Prep time: 30 minutes
Cook time: 15-20 minutes
1.5 lb boneless skinless chicken breast
2 cups shredded cabbage or bagged coleslaw mix
1 cup shredded carrots
2 stalks celery
1 medium sweet onion
1 TBSP minced garlic
1 TBSP minced ginger
2 TBSP olive oil
1 lemon- juiced
1-3 TBSP coconut aminos
5 green onions
6.5 oz rice noodles
While you’re bring a pot of water to a boil- wash and cut vegetables. Onion should be cut into thin slices. Mince your garlic and ginger if using fresh. Shred your cabbage if not using coleslaw mix and chop celery. Once water is at a boil, add in chicken and boil until cooked. Reserve the water from your chicken.
Cut chicken into small chunks. For additional flavor you could grill or sauté your chicken as well. However, in the traditional Pancit dish, the meat is usually poached. Using the water used to boil your chicken, boil noodles until soft. Regular water or even chicken broth is fine if you prefer your chicken grilled or sauted. In a large skillet, heat 1-2 TBSP of olive oil over medium high heat.
Add in the garlic, ginger and onions. Heat for a minute or two before adding in celery and carrots. Once they begin to soften, add in your chicken, noodles and cabbage. Combine in oyster sauce and coconut aminos. Season with pepper to taste.
Serve each plate with lemon, cilantro and jalapeño if you wish. I would not omit the lemon, it really makes the dish. Enjoy!
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