(6 servings)

4 c Of chicken stock
2/3 c White wine or 1/4 cup (50 ml) cider of 150 ml of rice vinegar
2 Lemon slices
2 lg Cloves garlic, minced
2 tb Minced gingerroot
2 ts Granulated sugar

* Chicken and Vegetable Tray:
1 lb Boneless, skinless chicken breasts
1/2 bn Broccoli
1 sm Yellow summer squash or zucchini
2 c Torn Swiss chard or romaine lettuce
1 Sweet recd pepper or green pepper
1/4 lb Mushrooms
Hot Chili Sauce (recipe follows)
Garlic Sauce (recipe follows)

* Fondu Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer.
Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter.
Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping.
Garlic Sauce:

(For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp.)
* 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2 cloves garlic, minced. * 1/4 cup of chopped fresh parsley.
In a small bowl combine sour cream, garlic and parsley.
Hot Chili Sauce:

* 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy sauce * 1 tsp granulated sugar * 1/4 tsp hot pepper flakes
In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes.