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Sweet-and-Spicy Peanut Fondue with Chicken

List of Ingredients



(Makes 8 servings)

1 teaspoon peanut oil

11/2 tablespoons grated, peeled fresh ginger

4 garlic cloves, peeled, minced

11/4 cups fat-free, reduced-sodium chicken broth

1/2 cup reduced-fat creamy peanut butter

1/4 cup rice vinegar

1/4 cup low-sodium soy sauce

3 tablespoons hoisin sauce

1/4 teaspoon chili paste with garlic

4 cups cubed cooked chicken breast (about 11/2 pounds)

2 cups (1-inch squares) cut red bell pepper

2 cups snow peas, halved crosswise

2 (8-ounce) cans pineapple chunks in juice, drained

1 (8-ounce) can water chestnuts, drained




Recipe

In a medium saucepan, heat the peanut oil over medium heat. Add the ginger and garlic and saute for 1 minute. Whisk in the chicken broth, peanut butter, rice vinegar, soy sauce, hoisin sauce and chili paste.

Bring the mixture to a boil. Reduce the heat and simmer 7 minutes or until sauce is smooth and thick, stirring occasionally. Pour the sauce into a fondue pot and keep warm over low flame. Serve with chicken, bell pepper, snow peas, pineapple and water chestnuts.

Note: To reduce preparation time, buy precooked chicken or cubed deli ham or turkey. From Modesto Bee 1/16/01