Easy Chicken & Vegetable Pho
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WHAT YOU'LL NEED
- 1 Tbsp. (15 mL) Becel® Oil
- 12 ounces (350 g) boneless, skinless chicken breasts, thinly sliced
- 1 small bok choy, about 12 oz (350 g), cut crosswise into thin strips
- 1 cup (250 mL) shredded carrot
- 1 cup (250 mL) chopped shallots
- 1/2 tsp. (2 mL) five-spice powder *
- 1 pot Knorr® Homestyle Stock Chicken
- 3 1/2 cups (875 mL) water
- 4 ounces (125 g) wide rice noodles, prepared according to package directions
NUTRITIONAL INFORMATION
Amount per serving
Calories290
Total Fat7g
Saturated Fat1.5g
Trans Fat0g
Cholesterol60mg
Sodium820mg
Total Carbs34g
Dietary Fiber2g
Sugars5g
Protein24g
Vitamin D0mcg
Calcium131mg
Iron2mg
Potassium775mg
Let's Get Cooking
- 1 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.
- 2 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 .
- 3 Stir in noodles and spoon into serving bowls. Serve, if desired, with chopped cilantro and lime wedges.