Ingredients

4-1/2 cups good quality chicken stock or broth + 1-2 cups additional warm chicken stock
3/4 ounce star anise*
1-1/2 pounds boneless, skinless chicken breast
8 ounces small white mushrooms, cleaned
1 red bell pepper, cored and seeded
1 yellow bell pepper, cored and seeded
1 small zucchini - or 6 ounces baby zucchini
1/2 pound fresh asparagus or broccolini
1/2 pound edible pod or snowpeas, tipped and topped, strings removed
steamed rice, optional

Instructions

Combine chicken stock and star anise in Cuisinart® Fondue Pot. Set temperature at Setting 6 and bring to a boil. Reduce to Setting 3-1/2 and simmer for about 10 minutes.
Trim and discard any visible fat and cartilage from the chicken. Cut into one-inch pieces. Using a clean knife and Prep Board, cut peppers into strips about 1-1/2-x-1/2-inch. Cut zucchini into 1/2-inch thick rounds.
To serve, skewer pieces of chicken and cook until firm and cooked through in simmering broth. Take care to cook poultry through completely; this will take about 3 minutes. Skewer vegetables and cook to taste. May be served with a bowl of steamed rice for each diner. Add additional warm chicken stock to the Fondue Pot as needed to keep the liquid deep enough for dipping and cooking.

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