Asian Fondue

Asian Fondue

Progresso® chicken broth provides a simple addition to this quick appetizer. Cook chicken, beef and vegetables in an Asian-inspired fondue mixture - a tasty snack.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

1
lb boneless skinless chicken breasts, cut into 1/4-inch strips
1
lb boneless beef top sirloin steak, cut into 1/4-inch strips
1
medium zucchini, cut into 1/2-inch slices
1
medium red bell pepper, cut into 1-inch cubes
1/2
lb snow pea pods, strings removed, cut crosswise in half
5 1/4
cups Progresso® chicken broth (from two 32-oz cartons)
2
tablespoons soy sauce
2
or 3 thin slices gingerroot
2
cloves garlic, thinly sliced
3/4
cup peanut sauce
1/2
cup sweet-and-sour sauce
  1. On serving plate, arrange chicken, beef, zucchini, bell pepper and pea pods.
  2. In 2-quart saucepan, mix broth, soy sauce, gingerroot and garlic. Heat to boiling. Pour into fondue pot; keep warm over heat. (Or follow manufacturer's directions to heat in fondue pot.)
  3. Spear chicken, beef and vegetables on fondue forks and cook in broth mixture until chicken is no longer pink center, beef is desired doneness and vegetables are crisp-tender. Let small pieces of food remain in broth. Serve chicken, beef and vegetables with peanut sauce and sweet-and-sour sauce.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
When done with fondue, add 1 to 2 cups shredded Chinese (napa) cabbage to remaining broth mixture. Heat to boiling; boil 1 to 2 minutes. Serve in small bowls.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 950mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 2g,
    • Sugars 10g),
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.
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