Sweet-and-Spicy Peanut Fondue

To save a little preparation time, buy precooked chicken or cubed deli ham or turkey.

Yield: 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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 30%
  • Fat: 9.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.6g
  • Protein: 26.5g
  • Carbohydrate: 22.7g
  • Fiber: 2.7g
  • Cholesterol: 54mg
  • Iron: 2.5mg
  • Sodium: 596mg
  • Calcium: 40mg


  • 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


  1. 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.
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