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Easy Chicken & Vegetable Pho

Easy Chicken & Vegetable Pho

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  • Difficulty

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  • Prep

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  • serves

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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 Fat6 g
Saturated Fat1.5 g
Trans Fat0 g
Cholesterol50 mg
Sodium830 mg
Total Carbs35 g
Dietary Fiber3 g
Sugars2 g
Protein23 g
Calcium15 %
Iron10 %
Vitamin C80 %
Vitamin A90 %

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.