FAUX PHO CHICKEN TACOS
This fresh and flavorful chicken taco is inspired by pho - a popular Vietnamese soup. The 'faux pho' toppings -Thai basil, fresh chiles and crunchy ramen noodles - are the key to these awesome tacos. Pair with a Thai Basil MOJITarita.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In 1-gallon resealable food-storage plastic bag, mix chicken and marinade ingredients. Seal bag. Refrigerate 30 minutes.
- Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Place chicken in skillet. Cook 6 to 8 minutes or until browned on both sides and chicken is no longer pink in center.
- Meanwhile, in small bowl, mix Sriracha mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packing for another use.)
- Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.
Nutrition Facts : Calories 280, Carbohydrate 23 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving (taco only), Sodium 470 mg, Sugar 1 g, TransFat 1 g
SUMMER-FRESH CHICKEN TACOS
Everyone's favorite Mexican quick bite gets a spirited treatment here, with spices and jalapeño chiles jazzing up the sautéed taco filling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat taco shells as directed on package.
- Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
- In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
- To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.
Nutrition Facts : Calories 460, Carbohydrate 23 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 3 g, Protein 35 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 2 g
FAUX PHO
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Quick & Easy Low Cal Dinner Winter Healthy Simmer Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 13
Steps:
- Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
- Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
- Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
- Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.
FAUX CHICKEN AND SHRIMP PHO
This is my quick version of chicken pho, which is a fragrant, hearty Vietnamese inspired soup that can be eaten any time of the year. The broth is made fragrant with spices, ginger, garlic and veggies, which you can choose to keep, or toss. The spices/ginger/garlic can be contained in cheesecloth, or a tea infuser. This can be made low carb by omitting the noodles.
Provided by MNLisaB
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring large pot of water to boil, then remove from heat.
- Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
- Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
- In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
- Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
- Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
- Remove the cheesecloth or tea infuser, discard ingredients inside.
- Add bean sprouts and shrimp and simmer for about 5 more minutes.
- Ladle the soup into the large serving bowl with the noodles.
- Add the green onions, cilantro and mint leaves to the serving bowl.
- Serve with fresh lime wedges.
Nutrition Facts : Calories 316.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 63.1, Sodium 1979, Carbohydrate 44.9, Fiber 3.5, Sugar 5.1, Protein 20.9
QUICK FAUX PHO
Not quite the same, but still good. I usually use the chicken/turkey alternatives as we don't eat red meat in our house. I don't remember where I got this, some magazine I think...
Provided by TattooedMamaof2
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put broth in a large pot. Cover and bring to a boil over medium-high heat.
- NOTE - I like to simmer the broth with a 1" piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful.
- Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally.
- Stir in the spinach and basil for the last minute of cooking time.
- Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce.
- Serve with lime.
Nutrition Facts : Calories 329.2, Fat 7.9, SaturatedFat 1.6, Cholesterol 42.2, Sodium 3788.7, Carbohydrate 39.4, Fiber 2.5, Sugar 0.6, Protein 26
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