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Chicken Fondue in Ginger Broth

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 40 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 4 cups chicken stock
  • 2/3 cup white wine or 1/4 cup rice vinegar
  • 2 lemon slices
  • 2 large cloves garlic, minced
  • 2 Tbsp. minced gingerroot
  • 2 tsp granulated sugar
  • 1 lb. boneless skinless chicken breast
  • 1/2 bunch broccoli
  • 1/2 bunch cauliflower
  • 1 small yellow summer squash or zucchini
  • 1 sweet red pepper or green pepper
  • 1/4 lb. mushrooms
  • Hot chili sauce (see recipe below)
  • Garlic sauce (see recipe below)
  • Hot Chili Sauce:
  • 1/3 cup water
  • 2 Tbsp. lemon juice or lime juice
  • 1 Tbsp. low sodium soy sauce
  • 1 tsp. granulated sugar
  • 1/4 tsp. hot pepper flakes
  • In a small bowl, combine ingredients. Serve.
  • Garlic Sauce:
  • 1/2 cup light sour cream or low fat yogurt or a mixture of both
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • In a small bowl, combine ingredients. Serve.
make it
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.

Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, cauliflower, summer squash, and sweet pepper into bit size 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 Chili Sauce and Garlic Sauce for dipping.
Notes
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