Chicken Fondue in Ginger Broth
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Suggest a better descriptionINGREDIENTS
- 2/3 c White wine ; or 1/4 cup
- 2 c Swiss chard ; or romaine, Torn
- 2 Lemon slices
- 4 c chicken stock
- Hot Chili Sauce ; (recipe)
- 2 lg Garlic ; minced
- Garlic Sauce ; (recipe)
- 2 ts Granulated sugar
- 2 tb ginger root ; Minced
- 1/2 bn Broccoli
- 1 sm Yellow summer squash
- 1 Sweet red pepper ; or green
- * Chicken and Vegetable
- 1 lb Boneless, skinless chicken
- 1/4 lb Mushrooms
INSTRUCTIONS
* Fondu Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer. Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter. Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping. Garlic Sauce: (For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.) * 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2 cloves garlic, minced. * 1/4 cup of chopped fresh parsley. In a small bowl combine sour cream, garlic and parsley. Hot Chili Sauce: * 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy sauce * 1 tsp granulated sugar * 1/4 tsp hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.
NOTES
Nutrition
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| Serving Size: 1 Serving (562g) | ||
| Recipe Makes: 6 | ||
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| Calories: 258 | ||
| Calories from Fat: 59 (23%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 6.6g | 9 % | |
| Saturated Fat 1.7g | 8 % | |
| Monounsaturated Fat 2.6g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 61.9mg | 19 % | |
| Sodium 561.5mg | 19 % | |
| Potassium 958.8mg | 25 % | |
| Total Carbohydrate 23.5g | 7 % | |
| Dietary Fiber 4g | 16 % | |
| Sugars, other 19.5g | ||
| Protein 27.1g | 39 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 258
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