Chicken Pho


1 large onion
1 3-inch piece fresh gingerroot
10 cilantro sprigs; leaves and stems separated and reserved
4 green onions; green and white pieces cut apart and reserved
1 sweet potato, peeled
1 star anise
6-8 cups low-sodium broth
1 tablespoon light soy sauce
1 pound chopped cooked chicken, cut into bite-sized pieces or shredded
2 bunches of baby Bok-Choy, chopped
Lime wedges for serving
Siracha for serving (optional)


Place the oven rack in the top third of the oven and preheat the broiler to high.

Cut the onion into quarters. Peel the ginger and cut it into thick slices. Place the onion, ginger, cilantro stems, and the whites of the green onion on a baking sheet. Place under the broiler, for 10 minutes, or until the vegetables are slightly charred.

Meanwhile, spiralize the sweet potato into spaghetti-like strands.

Transfer the charred vegetables into a Dutch over or large pot, add star anise and stock, and bring to a simmer, uncovered, over high heat for about 5 minutes.

Remove the charred vegetables and spices from the broth and add the sweet potato noodles, soy sauce, chicken, and Bok Choy. Simmer for 3-5 minutes, or until the sweet potatoes are crisp-tender and chicken is warmed through. Garnish with the reserved cilantro leaves and remaining green onion.

Yield: 4 Serving (serving size: 1 ½ cup)
Nutrition Breakdown: Calories 200, Fat 3g, (0.5g saturated fat), Cholesterol 75mg, Sodium 340mg, Carbohydrate 11g, Fiber 2g, Protein 30g.
Percent Daily Values: 25% Vitamin A, 80% Vitamin C, 15% Calcium, 10% Iron
Diabetes Exchange Values: 1/2 Starch, 1 Vegetable, 4 Lean meat