Rotisserie Chicken Stir Fry with Rice Noodles

Rotisserie Chicken Stir Fry with Rice Noodles

A well-seasoned dish inspired by Filipino Pancit or Pancit Bihon. This Rotisserie Chicken Stir Fry with Rice Noodles is tasty with deep and savory flavors.


1 store bought rotisserie chicken
6 cups of water
2 tablespoons Oil
1/4 cup chopped onions
1 tablespoon minced garlic
4 tablespoons soy sauce
1 tablespoons Worcestershire sauce (optional)
1 16 oz bag coleslaw (shredded cabbage and carrots)
1/2 teaspoon salt (optional)
1 teaspoon ground pepper
16 oz Rice Stick or Bihon Noodles (Brand: Excellent)


Instructions for Chicken Bone Broth
  1. Debone and remove the skin of the Rotisserie Chicken
  2. Cut chicken meat into small cubes and set aside
  3. Place only the chicken bones, cartilage, skin in a pot
  4. Add water, cover, bring to a boil then simmer for at least 2 hours
  5. Drain bone broth in a bowl and set aside
Instructions for Chicken Pancit
  1. Heat oil on a wok or large stew pot/pan (with tall sides) on medium heat
  2. Add onions and garlic and sauté for 2 minutes
  3. Add chicken and sauté for about 2 minutes
  4. Add cabbage and cook for 3 minutes or until tender
  5. Add Bone Broth, Soy Sauce, and Worcestershire
  6. Add salt and pepper
  7. Bring to a boil
  8. Add Rice Stick Noodles or Bihon
  9. Cook and mix occasionally for 5 minutes or until broth is absorbed by noodles


To save time, skip making the Chicken Bone Broth and buy ready made Bone Broth at the store.
If using another type of noodles, read package instructions and adjust bone broth  amount accordingly. An optional step is to serve pancit in the traditional Filipino way by topping the noodles with the cooked meat and vegetables.