Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Chicken Pancit Habhab
This is a version of Filipino chicken noodle stir fry called habhab. It is popular in Quezon province, Philippines.
Instructions
- Heat 3 tablespoons oil in a cooking pot. Saute chayote for 2 minutes. Add carrot and saute for 30 to 40 seconds. Put the snow peas into the pot. Season with salt and pepper. Add bok choy and cook for 1 minute. Remove the vegetables from the pot and place in a clean bowl. Set aside.
- Heat the remaining oil on the same pot. Saute onion and garlic until onion softens.
- Add in shredded chicken. Cook for 1 to 2 minutes.
- Add Knorr SavorRich Chicken Liquid Seasoning. Continue to cook for 1 minute or until the chicken gets completely coated.
- Pour in chicken stock (this is the water used to boil the chicken breast. The amount is approximately 4 cups).
- Pour-in soy sauce. Stir. Let the liquid boil.
- Put half of the hab hab noodles into the pot. Let it cook until enough liquid is absorbed. Once the noodles starts to soften, add the remaining noodles. Continue to cook in low heat while tossing once in a while until the liquid is fully absorbed and the noodles becomes soft, but not mushy.
- Add seasoning of with ground black pepper and put the stir-fried vegetables back into the pot. Toss and cook for 2 minutes.
- Transfer to a serving plate.
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Pro Tips & Troubleshooting
- Do not overcook the noodles — they will continue to soften when stir-fried in the pan.
- Cook vegetables briefly over high heat so they stay crisp-tender in the pancit.
- Pat the chicken skin dry with paper towels before cooking for maximum crispiness.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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