Chicken pho bo
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 4 chicken breasts, cubed
- 1 L organic chicken stock
- 1 bok choy, cut into thin shards
- 454 g rice noodles
- toasted sesame seeds, to garnish
- 2 spring onions, sliced for serving
- coriander sprigs, to garnish
- basil leaves, to garnish
- baby mint leaves, to garnish
- 2-4 Tbsp fresh ginger, juiced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the oil in a pan over a medium heat. Slice each chicken breast into 3 pieces and cook on both sides. Add the stock, bok choy and noodles and cook for 10 minutes.
- Heat a pan over a medium heat and add the sesame seeds. Toss the seeds in the pan just until they darken slightly.
- To serve, divide the noodles, bok choy and chicken between 4 bowls. Ladle over the chicken stock. Scatter over the toasted sesame seeds, spring onions, micro coriander, basil, mint and ginger. Serve the sambal oelek on the side.
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