Asian Fondue Featured

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

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

 

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

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 ; 
% 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.

http://www.bettycrocker.com/recipes/asian-fondue/cefff59f-f785-4733-99be-30ad523f6ebc

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