Marciana’s Crispy Canton with Teriyaki Sauce



200 gms. Pancit canton
oil for frying
2 tbsps. Cooking oil
1 pc. White onions, sliced
2 tbsps. Ginger, sliced
1 pc. Red bell pepper, sliced into strips
1/2 cup chicken breast fillet, sliced into strips
1/4 to 1/2 cup chicken stock
1/2 cup oyster sauce
1/4 cup carrots, sliced
1/4 cup chicharo or sweet peas
1/4 cup Baguio beans, sliced
1/4 cup pechay Baguio, sliced
salt & pepper to taste


Step 1

Flash fry the pancit canton and set aside.

Step 2

In a saute pan, heat cooking oil and saute the onions until translucent.

Step 3

Add the ginger and the red bell pepper.

Step 4

Add the chicken meat and continue sauteing.

Step 5

Add the oyster sauce and coof for a few minutes until the chicken is cooked.

Step 6

Add stock.

Step 7

Add carrots, chicharo (snowpeas), Baguio beans and pechay Baguio.

Step 8

Add more stock if needed.

Step 9

Simmer to cook.

Step 10

Season with salt and pepper.

Step 11

Top the chicken teriyaki sauce on the pancit canton and serve.

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