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Bangkok Chicken
Have you ever wanted to cook authentic Thai food instead of going out to a fancy restaurant? Now you can with our Thai recipes.
Simmering Fondue
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1
pound medium shrimp, peeled
8
ounces beef tenderloin steaks, cut into thin slices
8
ounces lamb loin, cut into thin slices
2
cups sliced mushrooms
2
cups sliced carrots
2
cups broccoli florets
4
cans (about 14 ounces each) fat-free reduced-sodium chicken broth
1/2
cup dry white wine
1
tablespoon chopped fresh parsley
1
teaspoon bottled minced garlic
1/2
teaspoon dried thyme leaves
1/2
teaspoon dried rosemary
Preparation:
1.
Arrange shrimp, beef, lamb, mushrooms, carrots and broccoli on large serving platter or in individual bowls.
2.
Combine chicken broth, wine, parsley, garlic, thyme and rosemary in large saucepan. Bring to a boil over high heat. Remove from heat. Strain broth. Transfer broth to electric wok. Return to a simmer over high heat.
3.
Thread any combination shrimp, meat and vegetables onto bamboo skewer or fondue fork. Cook in broth 2 to 3 minutes.
Nutritional Information:
| Serving Size: 1/4 of total recipe | |
| Fiber | 4 g |
| Carbohydrate | 11 g |
| Cholesterol | 260 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 25 % |
| Calories | 370 |
| Protein | 53 g |
| Sodium | 656 mg |
Dietary Exchange:
| Meat | 6 |
| Vegetable | 2 |
This recipe appears in:
European
