Sweet-And-Spicy Peanut 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

1. 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.

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

Taken from www.myrecipes.com/recipe/sweet-and-spicy-peanut-fondue (may not work)