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Categories:
peanut oil ginger garlic chicken broth peanut butter rice vinegar soy sauce hoisin sauce chile paste chicken red bell pepper snow peas pineapple water chestnuts
Viewed: 54 - Published at: 8 years agoIngredients
- 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
Method
- Heat oil in a medium saucepan over medium heat. Add ginger and garlic; saute 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.
