Easy Chicken & Vegetable Pho

Temps & Portions
4 servings
18 minutes temps de préparation =
10 minutes préparation +
8 minutes cuisson
  • 1 Tbsp. (15 mL) Becel® Oil
  • 12 ounces (350 g) boneless, skinless chicken breasts, thinly sliced
    Kirkland Chicken Breast, Ham & Roast Beef Sliced (3PK) 900G
    $16.94 • Chq
  • 1 small bok choy, about 12 oz (350 g), cut crosswise into thin strips
  • 1 cup shredded carrot
    Carrots ~ 10LB
    $6.20 • Chq
  • 1 cup chopped shallots
  • 1/2 tsp. five-spice powder*
  • 1 pot Knorr® Homestyle Stock Chicken
  • 3 1/2 cups water
    Evian Water 12PK 1L
    $20.35 • Chq
  • 4 ounces wide rice noodles, prepared according to package directions
    Riceworks Sweet Chili Rice Chips ~ 567 g
    $6.66 • Chq
  • 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.