CHICKEN BROTH FONDUE RECIPES

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CHICKEN FONDUE RECIPE - PILLSBURY.COM



Chicken Fondue Recipe - Pillsbury.com image

Serve this chicken fondue with dipping sauce that’s ready in just 25 minutes – perfect for a dinner.

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 11

1/4 cup mayonnaise
2 tablespoons finely chopped roasted red bell pepper (from 7.25-oz. jar)
1 garlic clove, minced
1/4 cup mayonnaise
2 tablespoons mango chutney
1/2 teaspoon curry powder
4 boneless skinless chicken breast halves, cut into thin strips
32 (8 to 10-inch) bamboo skewers
3 (14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
1/2 cup thinly sliced green onions
1 tablespoon soy sauce

Steps:

  • To prepare each dipping sauce, combine all ingredients in small bowl; blend well. Cover; refrigerate until serving time.
  • Thread chicken strips on first 3 inches of skewers; arrange on serving platter. In medium saucepan, combine broth, onions and soy sauce. Bring to a boil. Pour into fondue pot. Keep broth mixture at a simmer.
  • To cook, place several chicken skewers into fondue pot; cook 5 to 8 minutes or until chicken is no longer pink in center. Repeat with remaining skewers. Serve chicken with dipping sauces.

Nutrition Facts : Calories 400 , CarbohydrateContent 11 g, CholesterolContent 90 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 32 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 1270 mg, SugarContent 7 g

CHICKEN STOCK FONDUE RECIPE - FOOD.COM



Chicken Stock Fondue Recipe - Food.com image

This fondue is great! I am a lover of fondue parties, and this is an excellent way to do meat and veggies that's a little more modern and on the lighter side, than doing it in oil. Using broth is awesome because it really soaks up the flavours of all your foods, and so it gets better the more you fondue! Fondue-ly yours. Patti

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

Yield 6-8 serving(s)

Number Of Ingredients 22

10 ounces boneless chicken breasts, cubed
10 ounces boneless beef sirloin
10 ounces tuna fillets or 10 ounces halibut fillets
6 -12 large shrimp
10 ounces carrots, sliced
1 small Chinese cabbage
2 red peppers
2 green peppers
2 (10 1/2 ounce) cans of whole white potatoes
1 ounce green snap peas
1 head broccoli
3 quarts chicken stock (Recipe ## 73122 works well)
2 tablespoons fresh lemon juice
2 tablespoons sesame oil
1 tablespoon chopped fresh ginger
2 -3 chopped garlic cloves
1 -2 teaspoon chili powder
1 teaspoon fresh ground pepper
2 -3 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons lemon juice

Steps:

  • All vegetables, fish, chicken and beef are optional. Sometimes I do this with only veggies, sometimes with only chicken and veggies, do what suits you and if you think of any more veggies, or different ones, do not hesitate to share!
  • Pour yourself a drink - in order to be to perfect host/hostess, you need to get in the mood - if alcohol is not your bev. of choice, at least caffeinate yourself!
  • Prepare all veggies, chicken, meat, etc. and place in bowls - if using the marinades, add them to the bowls with the meats and fish - if you have good dips, the marinades aren't really necessary, but still delicious.
  • Bring stock to boil in saucepan.
  • Use this time to set out the bowls, plates for your guests, and if you have little bowls and wish to use condiments, get that going.
  • Toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, thai hot sauce, peanut sauce, mustard, barbeque sauce etc. all go over really well.
  • When stock boils, transfer to fondue pot and light heat source.
  • Get your guests seated, hand out fondue forks and spear shish-kabob-style onto forks, usually using a carrot or something a little more firm on the end to hold everything in place.
  • Make sure all veggies/meats are fully submersed in the stock, and cook for 2-3 minutes, or until desired tenderness is reached.
  • Enjoy!
  • PS. Sometimes I also cook rice to go along with it so that it stretches a little further and people have something else to nibble on while they're going. At the end of the night, you can also throw in some of the leftover veggies or chicken, and let it simmer for a bit, and then serve it as a soup full of the flavours it has been soaking up all night! These parties can be expensive, so my last party, I made up invitations with drawings of the veggie they were to bring - each person had one to bring - on the front, and I supplied the rest. This way it costs them like 3 bucks each, but saves your wallett. It's a good thing to do because after hosting one of these parties, your guests will be begging for more!

Nutrition Facts : Calories 707.4, FatContent 33.4, SaturatedFatContent 8.1, CholesterolContent 111.3, SodiumContent 1432.4, CarbohydrateContent 55.1, FiberContent 8, SugarContent 15.5, ProteinContent 48.3

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