Thai Chicken Pho
Thai Chicken Pho
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Ingredients
| ½ | teaspoon fresh garlic, minced | |
| 2 | tablespoons brown sugar | |
| 2 | tablespoons soy sauce | |
| 2 | tablespoons lime juice | |
| 1 | pound boneless chicken breasts | |
| 1 | carton (900 millilitres) CAMPBELL’S Pho Broth | |
| ⅓ | cup lemongrass, chopped | |
| ¼ | cup fresh ginger, peeled and sliced ¼ inch | |
| 2 | cloves garlic, cut in half | |
| ½ | teaspoon sesame oil | |
| 1½ | cups shitake mushrooms, stems removed and thinly sliced | |
| ½ | teaspoon soy sauce | |
| 1½ | cups wild rice, cooked and prepared according to package instructions | |
| ½ | cup green onions, thinly sliced | |
| ¼ | cup fresh cilantro, torn | |
| ¼ | cup fresh basil, torn |
Directions
Serves: 4
Prep Time: 10 minutes
Marinate Time: 2 hours
Cook Time: 20–30 minutes
In a medium-sized bowl, whisk together first four ingredients. When combined, add chicken and let marinate for up to two hours to develop maximum flavour. Once marinated, preheat oven to 375°F. Cook chicken on a baking sheet until internal temperature reaches 165°F (74°C), about 20 to 30 minutes.
While cooking the chicken, place broth, lemongrass, ginger and garlic in a saucepan over low heat. Simmer for 20 minutes to infuse the broth with the various flavours. Heat sesame oil and mushrooms in a separate saucepan over medium heat until mushrooms are lightly browned. Strain simmered broth ingredients into the mushrooms. Add soy sauce and bring to a boil.
Remove broth from heat and divide between four bowls. Slice cooked chicken into ¼-inch pieces and place in the broth. Add cooked wild rice and garnish with green onions, cilantro and basil.