The 125 Best Fondue Recipes/Ilana Simon 2001

Teriyaki Beef or Chicken Fondue
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/3 cup/75 ml soy sauce 1/4 cup/50 ml honey 2 tbsp/25 ml vegetable oil
2 cloves garlic, minced 1-1/2 tsp/5 ml finely minced onion 1 lb/500g beef tenderloin or boneless skinless chicken breast, cut into 1-inch (2.5 cm) strips
oil for fondue



1 In a bowl combine soy sauce, honey, oil, garlic, ginger and onion; mix well.
2 In a shallow casserole, pour marinade over beef (or chicken), tossing to coat well. Cover and refrigerate for at least 1 hour.
3 In a saucepan heat oil to 375 F (190 C) and transfer to fondue pot (or heat oil in an electric fondue). Do not fill fondue pot more than half full.
4 Remove beef or chicken from marinade, shaking off any excess, and pat dry with a paper towel. Spear one piece with fondue fork and fondue for about 2 minutes.

Back