• 4 cloves garlic, minced
• 1 inch fresh ginger root, minced
• 4 celery stalks, sliced
• 1/2 head white cabbage, thinly sliced
• 1 pound chicken breasts, deboned and skinned
• 1 cup low sodium chicken broth
• 1 pound Bihon* (fine rice sticks noodles), cooked according to directions
• 2 small packages Opai* (small dried shrimp)
• 10 tablespoons Patis* (Filipino fish sauce)
• 4 green bell peppers, chopped
• 6 carrots, thinly sliced
• Cooking spray

1. Cut chicken breasts in thin 1 x 2 inch strips.
2. In a large skillet or wok spray cooking spray, add garlic and ginger and sauté until tender.
3. Add chicken with patis. Cook until brown, approximately 15 minutes.
4. Add celery, cabbage, chicken broth, bell peppers and carrots. Cook until tender. Add Bihon and Opai and cook for 30 minutes

This version of Pansit we found in the Hawaii Diet Cookbook, which was written by Terry Shintani, M.D. Don't let the word diet fool you, because this dish is far from bland. * These products are available at your local Oriental food market.