Prep Time: 25 mins
Cook Time: 40 mins

This dish has 3 main steps: the chicken, veggies and the fondue.

PAN-FRIED CHICKEN
Ingredients

• 1-piece boneless chicken breast piece
• 1 tsp ginger paste
• 1 tsp garlic paste
• ½ tsp salt
• ½ tsp pepper
• 2-3 tsp Sprig Genoa
• ½ tbsp olive oil (for pan-frying)

Directions

• Clean the chicken.
• Cut it to get clean edges so that you get even cubes to serve with the fondue.
• Add all the ingredients in a bowl and mix it well.
• Apply it on both sides of the chicken and let it stay for about 30-45 mins.
• Heat a pan with ½ tbsp Olive oil and add to the chicken. Make sure the marinate is not left over in the bowl as it is essential for the flavour of meat!
• Fry on both sides. If required, cover and cook for some time to make sure the chicken is completely cooked from inside.
• Once you take it off the pan, let it stay for a while so that it cools down. You can carry on with the other steps until then. Now cut the chicken into bite-sized pieces. This would be a little difficult to do, so make sure you use a sharp knife!

STIR-FRIED VEGGIES
Ingredients

• ½ cup broccoli
• ¼ cup red capsicum
• ¼ cup yellow capsicum
• ½ tsp oil (for stir-frying)
• Salt and pepper for seasoning

Directions

• Chop the broccoli and separate it from its main stem.
• Add oil to a non-stick pan. Stir-fry the broccoli and season it with salt and pepper. Use little salt as the cheesy fondue contains quite a bit of salt from all the cheese.
• Cut the red and yellow capsicum into cubes, but not very tiny.
• Add oil to a non-stick pan. Stir-fry the red and yellow capsicum and season it with salt and pepper.
• Take it off the pan and keep it aside. Move on to the next step.

Recipe and image courtesy of www.designedbite.com