Whole30 Pancit Canton
This Whole30 Pancit Canton is a vibrant, health-conscious twist on the beloved Filipino noodle dish, perfect for those following a Whole30 or paleo lifestyle. Swap traditional noodles for nutrient-packed spiralized vegetables like carrots and zucchini, and enjoy the bold flavors of a savory sauce made with coconut aminos, fish sauce, and apple cider vinegar. Tender chicken breast, colorful veggies, and aromatic garlic and onions come together in a quick stir-fry, creating a meal that's both wholesome and deeply satisfying. Ready in just 40 minutes, this gluten-free and soy-free recipe is the perfect guilt-free comfort food that doesn’t skimp on taste or texture. Serve it fresh from the skillet for a beautifully balanced dinner that’s bursting with flavor!
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Recipe Information
Ingredients
- 1 cup coconut aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon fish sauce (Whole30 compliant)
- 2 tablespoons coconut oil
- 1 medium onion, sliced
- 4 cloves garlic cloves, minced
- 1 pound boneless, skinless chicken breast, sliced thinly
- 2 large carrots, spiralized
- 2 medium zucchini, spiralized
- 1 medium red bell pepper, julienned
- 2 cups green cabbage, shredded
- 4 stalks green onions, chopped
- to taste freshly ground black pepper
Instructions
In a small bowl, mix together the coconut aminos, apple cider vinegar, and fish sauce. Set aside.
Heat a large skillet or wok over medium-high heat and add the coconut oil.
Add the sliced onions and sauté for 2-3 minutes until they become translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the thinly sliced chicken breast to the skillet. Sauté until the chicken is cooked through, about 5-7 minutes.
Once the chicken is cooked, add the spiralized carrots and zucchini to the skillet.
Add the julienned red bell pepper and shredded cabbage to the mix, tossing everything together.
Pour the prepared sauce over the vegetable and chicken mixture, ensuring everything is well-coated.
Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Sprinkle chopped green onions over the pancit and season with freshly ground black pepper to taste.
Adjust seasoning if necessary and remove from heat to serve immediately.
Nutrition Facts
Calories |
1515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 6129 mg | 266% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 77.0 g | ||
| Protein | 154.1 g | 308% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 307 mg | 24% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3400 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
