20-Minute Chicken Pho

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

8 cups low sodium chicken broth

8 slices ginger

2 red chilies (sliced)

3 tablespoons fish sauce

1 tablespoon sugar

2 boneless skinless chicken thighs or breasts (thinly sliced)

salt and pepper

2 tablespoons oil

12 ounces dried pho noodles

1 cup fresh bean sprouts

2/3 cup fresh mint

2/3 cup fresh cilantro

2/3 cup Thai basil

Lime wedges

Directions

Bring a pot of water to a boil for your noodles. Also bring the stock to a boil in a medium pot, along with the ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.

Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.

While that’s happening, boil the noodles according to package instructions. Divide the noodles among 4 bowls. Divide the broth and the chicken amongst the bowls, and garnish with bean sprouts, mint, cilantro, and basil.

Squeeze over some lime juice, and add more fish sauce if desired.

Nutrition

• Calories: 557 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Cholesterol: 54 mg
• Sodium: 914 mg
• Total Carbohydrate: 86 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 26 g