8 servings (serving size: 1/2 cup chicken, 1/4 cup bell pepper, 1/4 cup snow peas, about 1/4 cup pineapple, 2 tablespoons water chestnuts, and about 1/3 cup fondue)
1 teaspoon peanut oil
1 1/2 tablespoons grated peeled fresh ginger
4 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
1/2 cup creamy reduced-fat peanut butter
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
3 tablespoons hoisin sauce
1/4 teaspoon chile paste with garlic
4 cups cubed cooked chicken breast (about 1 1/2 pounds)
2 cups (1-inch-square) 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
How to Make It
Heat oil in a medium saucepan over medium heat. Add ginger and garlic; sauté 1 minute. Add broth and next 5 ingredients (broth through chile paste); stir with a whisk. Bring to a boil. Reduce heat, and simmer 7 minutes or until sauce is smooth and thick, stirring occasionally. Pour into a fondue pot; keep warm over low flame. Serve with chicken, bell pepper, snow peas, pineapple, and water chestnuts.
This is a phenomenal recipe--tastes a lot like a thai peanut sauce, a little more savory. Made it on NYE along with a cheese fondue. We dipped tofu, bell peppers, roasted potatoes, and homemade pretzels into it and it was a huge hit.
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