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The Peanut Chicken Fondue

Difficulty Level: Easy
4-6 persons
La Fondue Poulet aux arachides

Peanut sauce is a popular Asian flavour profile. It inspired the creation of this absolutely one-of-a-kind fondue! Fans of gourmet dishes will be delighted to experience a new, ultra-unique and fun way of tasting chicken. But don’t stop there! This broth is also delicious with pork, shrimp and many vegetables, including fabulous “zoodles,” which are zucchini spirals that perfectly compliment all flavours!

Wrap your ingredients in napa cabbage leaves to create gluten-free vegetable wraps bursting with freshness, a patio dinner option that will amaze your guests!

La Fondue Poulet aux arachides
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.


    • 2 liters of chicken broth
    • 2 x 250 ml containers of coconut milk
    • 2 cups of store-bought creamy peanut butter
    • 250 ml of water
    • ¾ cup to 1 cup of rice vinegar (for a slightly sweet and sour taste)
    • ½ cup of soy sauce
    • ½ cup of sugar
    • 10 cm of ginger, cut in 2 mm chunks
    • Approx. 10 bay leaves
    • 1 vanilla bean, split in half (optional, but delicious!)
    • Salt, cayenne or hot sauce, and freshly ground pepper to taste
    • 1 tablespoon of cornstarch + cold water (optional, but recommended!)


    • 1 cup of store-bought creamy peanut butter
    • 1 cup of hot fondue broth (just before serving)
    • ¼ cup of soy sauce
    • 1 tablespoon of sugar
    • 1 tablespoon of rice vinegar


    • Cubed chicken (breasts or thighs), pork, shrimp, zucchini or squash ribbons (store-bought or homemade), napa cabbage, multicoloured mini peppers, sweet peas or edamame, palm hearts, bean sprouts, lotus roots, lime wedges, etc.
  • Preparation


    • Combiner tous les ingrédients dans un grand chaudron, amener à ébullition, réduire le feu et faire mijoter pendant 15 minutes, jusqu’à ce que les saveurs soient bien développées.


    • In a bowl, combine all sauce ingredients (including 1 cup of hot broth), heat in the microwave for 30 seconds to 1 minute, mix, taste and adjust.


    • Arrange the ingredients on serving plates.
    • Dissolve the cornstarch in an equivalent amount of cold water, add to the broth, stirring well and bring to a boil.
    • Strain the broth if desired, then pour the required amount into the Fondussimo using a pitcher. Enjoy.

    A few tips

    • Adding cornstarch to thicken the broth at the end of cooking slightly increases its viscosity and therefore its adhesion to food. If it is too thick, however, the broth will produce unwanted spatter. If so, make sure to loosen the broth adding a little bit of water and keep your temperature controller to a low setting.
    • To develop the broth’s fragrance, add lemongrass sticks, kaffir lime leaves, coriander sprigs or star anise. You’re only limited by your imagination!
    • If you plan to cook pasta in the broth, we recommend that you blanch it in advance and make an additional amount of broth, as pasta will absorb the broth more than other ingredients.