Looking for something?

Easy Chicken & Vegetable Pho

Easy Chicken & Vegetable Pho

  • Cook

  • Difficulty

  • Makes

  • Marinate time

  • Prep

  • serves



  • 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



Amount per serving

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.