Chicken Teriyaki Pansit Recipe

Chicken Teriyaki Pansit


  • 1 pound chicken, cut into pieces
  • 1/2 pound fresh stir-fry noodles
  • 1 cup teriyaki sauce
  • 1 can chicken broth
  • 1 tsp. saffron flower (to add color)
  • 2 tbsps. sugar (white or brown)
  • 10 pcs. garlic, crushed and chopped (may include skin for added aroma)
  • 6 pcs. dried bay leaves
  • salt and pepper to taste
  • 3-4 tbsps. olive oil
  • 1 pc. spring onions, shopped (for garnish)

  1. Heat olive oil in a pan. Sauté chopped garlic until golden brown.
  2. Add chicken and continue to cook until all sides are brown, stir occasionally.
  3. Pour teriyaki sauce and bring to a boil, covered. Continue cooking until chicken are tender, stirring occasionally.
  4. Add sugar and, salt and pepper to taste.
  5. Remove chicken and transfer to plate, leaving the sauce in the pan.
  6. Pour chicken broth and bring to a boil.
  7. Add noodles and cover. Continue to cook for about 4-5 minutes. Stir frequently but slowly not to crush noodles.
  8. Transfer noodles to serving plate. Add chicken on the top.
  9. Garnish with spring onions.
  10. Enjoy with or without rice.
Source: Tilawan Ta!

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