Chicken Fondue in Ginger Broth

Name: Chicken Fondue in Ginger Broth
Yield: 6
Cuisine: Mexican
Ingredients: chicken broth; white wine; lemon; garlic; ginger root; sugar; chicken; broccoli florets; yellow summer squash; swiss chard; sweet red bell peppers; mushrooms; red hot pepper sauce; garlic sauce

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
⅔	cups	white wine or 1/4 c cider or rice vinegar	*
2	each	lemon slices
2	each	garlic cloves, minced
2	tablespoons	ginger root minced
2	teaspoons	sugar
1	pound	chicken breasts, boneless, skinless
½	each	broccoli florets bunch	*
1	each	yellow summer squash yellow summer squash or zucchini
2	cups	swiss chard torn, or romaine lettuce
1	each	sweet red bell peppers or green pepper
¼	pound	mushrooms
1	x	red hot pepper sauce recipe follows	*
1	x	garlic sauce recipe follows	*

Ingredients

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