EASY CHICKEN PHO
Warming, bright, spicy and tangy - this flavorful pho is sure to satisfy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In large shallow microwavable bowl, microwave 2 quarts water uncovered on High 4 to 5 minutes or until boiling. Carefully add noodles to water; let soak at least 10 minutes until softened. Drain.
- In 4-quart Dutch oven, heat oil over medium-high heat until shimmering. Pat chicken dry with paper towel. Cook chicken in oil on one side until brown, 4 to 5 minutes, then stir and cook 4 minutes longer.
- Stir in green onion whites. Cook 1 minute, then stir in soy sauce, hoisin sauce, fish sauce and Sriracha sauce until combined. Stir in broth; heat just to boiling over high heat.
- Remove from heat; stir in noodles, then stir in lime juice.
- Divide among 4 bowls; top with green onion greens, cilantro, mint and jalapeño chile slices.
Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 5 g, TransFat 0 g
QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY
Authentic Vietnamese pho is amazing but you don't always have the time to make the real thing. When you are in a pinch try this quick 30-minute chicken "pho". Make sure to add your favorite toppings like bean sprouts, jalapenos, thai basil, and don't forget a squeeze of fresh lime.
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
- While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
- While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
- Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
- Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
- While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
- After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
- Remove the chicken from the broth.
- Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
- Shred the chicken.
- Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
- Enjoy!
EASY PHO (CHICKEN OR TOFU)
An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009).
Provided by blucoat
Categories Stew
Time 23m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 minute Remove and discard cinnamon, anise and ginger.
- Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 minute Add to broth. (If using chicken, add now.) Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 minute
- Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.
Nutrition Facts : Calories 86.1, Fat 3.8, SaturatedFat 0.8, Sodium 17.1, Carbohydrate 8.3, Fiber 2.9, Sugar 2.5, Protein 8.1
BUTTER CHICKEN OR TOFU
Its a bit of work but its the best butter chicken I have ever had! tofu also works well (just add two packs of extra firm tofu cubed instead of the chicken) as it absorbs the flavors almost better than the chicjken. Everyone always requests this
Provided by blonder
Categories Chicken
Time 8h40m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- marinade chicken or tofu.
- In a baking dish place chicken or tofu pieces pour lemon juice on top. Add.
- a pinch of salt mix and leave aside for 15 minutes
- whisk together yogurt 1 tsbp of the garam marsala, food colouring, 1 tsp of the garlic 1 tbsp of the ginger.
- Add to the baking dish. mix and coat pieces.
- Refrigerate for 8 hours.
- Baking instructions.
- Heat oven to 350 degrees F.
- mix the remaining spices in a pot and cook on low heat with a bit of the butter add the remaining garlic and ginger cook for about a minute sautee.
- add tomato and onion cook for about 10 mins on meduim heat
- turn off heat.
- add cream and butter
- now pour mixture over chicken in baking dish mix until pieces are all coated.
- cover the dish and bake untill meat is done about 20 minutes. stir in fress cilantro and serve.
Nutrition Facts : Calories 673.5, Fat 59.3, SaturatedFat 31.4, Cholesterol 215.4, Sodium 297.6, Carbohydrate 12.2, Fiber 1.9, Sugar 5.8, Protein 24.8
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- 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.
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