SERVINGS: 8 |PREP TIME: 15 Minutes COOK TIME: 15 Minutes INGREDIENTS 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
DIRECTIONS 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.