Pesto Fondue with Chicken & Stir-fried Veggies


Prep Time: 25 mins
Cook Time: 40 mins

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


  • 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)


  • 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!


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


  • 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.


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