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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.

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( 2 Ratings)

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Member Reviews ( 3 )

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Prep Time 15 min
Total Time 15 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 90),

% Daily Value

Total Fat: 10g; 10%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 950mg; 950%;
Total Carbohydrate: 14g; 14%
(Dietary Fiber 2g 2% Sugars 10g 10% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 35%;
Calcium: 4%;
Iron: 15%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 12/29/2011 11:31:38 AM REPORT ABUSE BetsyCrocker2 said:

Rating:

We love this recipe and make it every New Year's Eve. It is a delicious, easy-to-prepare dish which is very time-consuming to eat--it's cooked just a few bites at a time. We usually have egg rolls or other appetizers to start the meal. Using an electric fondue pot eliminates the problems another reviewer had with maintaining the heat. Because of the long cook time, we end up adding extra water or more broth as the original boils away. We skip the bell pepper and use more zucchini. We also prepare a horseradish/sour cream sauce to add to our store-bought peanut sauce and sweet & sour sauce. Asian friends tell us that the butcher will thinly slice a steak for you with advance notice, but it's easy to do yourself with partially thawed meat. I found this recipe in a Nov. 1999 Betty Crocker recipe magazine at the grocery store and bought it solely for this recipe, having eaten a dish like this while I was an exchange student. Thanks, Betty!!

This reply was: Helpful Inspiring

Posted 12/29/2011 11:09:26 AM REPORT ABUSE BetsyCrocker2 said:

Rating:

This reply was: Helpful Inspiring

Posted 1/6/2011 2:56:37 PM REPORT ABUSE abosley1 said:

Rating:

This had excellent flavor!! But I had a very hard time keeping the broth mixture hot enough to cook the meat, and ended up cooking the meats in a skillet, then using the fondue mixture for flavoring.

This reply was: Helpful Inspiring