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Chicken Fondue in Ginger Broth

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Recipe

A succulent chicken fondue that doesn't take a lot to make or enjoy!

 

Yield

6 servings

Prep

20 min

Cook

20 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 cups chicken broth
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cups white wine
or 1/4 c cider or rice vinegar
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2 each lemon
slices
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2 each garlic
cloves, minced
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2 tablespoons ginger root
minced
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2 teaspoons sugar
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1 pound chicken
breasts, boneless, skinless
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½ each broccoli florets
bunch
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1 each yellow summer squash
yellow summer squash or zucchini
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2 cups swiss chard
torn, or romaine lettuce
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1 each sweet red bell peppers
or green pepper
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¼ pound mushrooms
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1 x red hot pepper sauce
recipe follows
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1 x garlic sauce
recipe follows
*

Ingredients

Amount Measure Ingredient Features
946 ml chicken broth
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158 ml white wine
or 1/4 c cider or rice vinegar
* Camera
2 each lemon
slices
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2 each garlic
cloves, minced
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3E+1 ml ginger root
minced
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1E+1 ml sugar
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453.6 g chicken
breasts, boneless, skinless
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0.5 each broccoli florets
bunch
* Camera
1 each yellow summer squash
yellow summer squash or zucchini
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473 ml swiss chard
torn, or romaine lettuce
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1 each sweet red bell peppers
or green pepper
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113.4 g mushrooms
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1 x red hot pepper sauce
recipe follows
* Camera
1 x garlic sauce
recipe follows
*

Directions

Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.

Chicken and Vegetable Tray: Cut chicken into ¾ inch pieces; place on serving platter. Cut broccoli, summer squash, swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.

Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp.

Serve with Hot Chilli Sauce and Garlic Sauce for dipping.

Garlic Sauce: ½ cup light sour cream or low-fat yogurt or a mixture of both 2 ea garlic, cloves, minced. ¼ cup parsley, fresh, chopped (For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tablespoon.)

In a small bowl combine sour cream, garlic and parsley.

Hot Chili Sauce: ⅓ cup water 2 tablespoons lemon juice or lime juice 1 tablespoon soy sauce, low-sodium 1 teaspoon sugar ¼ teaspoons hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 340g (12.0 oz)
Amount per Serving
Calories 23130% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 72mg 24%
Sodium 323mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 55g
Vitamin A 29% Vitamin C 72%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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