Chicken Fondue in Ginger Broth Recipe

Name: Chicken Fondue in Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups chicken broth; ⅔ cups white wine or 1/4 c cider or rice vinegar; 2 each lemon slices; 2 each garlic cloves, minced; 2 tablespoons ginger root minced; 2 teaspoons sugar; 1 pound chicken breasts, boneless, skinless; 1/2 each broccoli florets bunch; 1 each yellow summer squash yellow summer squash or zucchini; 2 cups swiss chard torn, or romaine lettuce; 1 each sweet red bell peppers or green pepper; 1/4 pound mushrooms; 1 x red hot pepper sauce recipe follows; 1 x garlic sauce recipe follows

Servings: persons

4 cups chicken broth
⅔ cups white wine or 1/4 c cider or rice vinegar
2 each lemon slices
2 each garlic cloves, minced
2 tablespoons ginger root minced
2 teaspoons sugar
1 pound chicken breasts, boneless, skinless
1/2 each broccoli florets bunch
1 each yellow summer squash yellow summer squash or zucchini
2 cups swiss chard torn, or romaine lettuce
1 each sweet red bell peppers or green pepper
1/4 pound mushrooms
1 x red hot pepper sauce recipe follows
1 x garlic sauce recipe follows

1
Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar.
2
Just before serving, heat to simmer.
3
Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter.
4
Cut broccoli, summer squash, swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.
5
Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook.
6
Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp.
7
Serve with Hot Chilli Sauce and Garlic Sauce for dipping.
8
Garlic Sauce: 1/2 cup light sour cream or low-fat yogurt or a mixture of both 2 ea garlic, cloves, minced.
9
1/4 cup parsley, fresh, chopped (For a variation, substitute chopped fresh basil or coriander, to taste for the garlic and reduce the parsley to 1 tablespoon.)
10
In a small bowl combine sour cream, garlic and parsley.
11
Hot Chili Sauce: 13 cup water 2 tablespoons lemon juice or lime juice 1 tablespoon soy sauce, low-sodium 1 teaspoon sugar 1/4 teaspoons hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.

765

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups chicken broth, ⅔ cups white wine or 1/4 c cider or rice vinegar, 2 each lemon slices, 2 each garlic cloves, minced, and more.

Yes, Chicken Fondue in Ginger Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Fondue in Ginger Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions