Easy Chicken & Vegetable Pho
Time & Servings
4 servings
18 minutes ready time =
10 minutes preparation +
8 minutes cooking
Ingredients
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1 Tbsp. (15 mL) Becel® Oil
Becel Margarine Olive Oil 454G$4.88 • Ea -
12 ounces (350 g) boneless, skinless chicken breasts, thinly sliced
Maple Lodge Chicken Breast Roasted Smoked 200G$8.53 • Ea -
1 small bok choy, about 12 oz (350 g), cut crosswise into thin strips
Baby Shanghai Bok Choy (1PK)$3.86 • Ea -
1 cup shredded carrot
Carrots 3LB$6.09 • Bun -
1 cup chopped shallots
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1/2 tsp. five-spice powder*
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1 pot Knorr® Homestyle Stock Chicken
Knorr Stock Homestyle Chicken (4PK) 132G$4.87 • Ea -
3 1/2 cups water
evian® natural spring water bottle 1.5L$3.32 • Ea -
4 ounces wide rice noodles, prepared according to package directions
Beatrice Milk 4L 2%$6.16 • Ea
Directions
- Heat oil in large pot over medium-high heat and cook chicken, bok choy, carrot, shallots and five-spice powder, stirring frequently, 5 minutes or until vegetables are almost tender. Stir in Knorr® Homestyle Stock Chicken and water until Stock melts.
- Bring to a boil over high heat. Reduce heat to low and simmer, covered, about 1minute or until vegetables are tender and chicken is thoroughly cooked .
- Stir in noodles and spoon into serving bowls. Serve, if desired, with chopped cilantro and lime wedges.
- Tasty Tip: Add a bit of heat by serving sambal olek or sriracha on the side.
- Each serving of this pho is low in fat, a good source of calcium, and an excellent source of vitamin C.