Monday, April 14, 2014

Asian Fondue‏

SERVINGS: 8   |  PREP TIME: 15 Minutes
COOK TIME: 15 Minutes
1  lb. boneless skinless chicken breasts, cut into ¼-inch strips
1  lb. boneless beef top sirloin steak, cut into ¼-inch strips
1  medium zucchini, cut into ½-inch slices
1  medium red bell pepper, cut into 1-inch cubes
½  lb. snow pea pods, strings removed, cut crosswise in half
5¼ cups Progresso® Chicken Broth (from two 32-oz. cartons)
2  Tbsp. soy sauce 
2 or 3 thin slices gingerroot
2   cloves garlic, thinly sliced
¾  cup peanut sauce
½  cup sweet-and-sour sauce

1. On serving plate, arrange chicken, beef, zucchini, bell pepper and
    pea pods. (Please ensure beef, chicken and vegetables are placed on
    separate serving plates.)
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 in the 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.

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