From Eating Well Magazine
3 tablespoons chicken broth
3 tablespoons lemon juice
1 tablespoon fish sauce, (nam pla)
1 tablespoon chopped fresh lemongrass, or 1 teaspoon freshly grated lemon zest
2 teaspoons Thai hot chile sauce, or chile-garlic sauce
2 teaspoons honey
2 teaspoons grated fresh ginger
2 cloves garlic, finely chopped
1 tablespoon peanut oil, divided
1 pound chicken, cut into 1 1/2-inch pieces
Salt, to taste
8 ounces broccoli
6 thick scallions, trimmed and cut into 2-inch lengths
4 cups shredded napa (Chinese) cabbage
1 small cucumber, peeled, seeded and thinly sliced
1/4 cup sliced radishes
2 tablespoons chopped roasted peanuts
PREPARATION
Whisk together broth, lemon juice, fish sauce, lemongrass or lemon zest, chile sauce or paste, honey, ginger, garlic, and 1 1/2 teaspoons of the oil in a small bowl.
Pour about half of this marinade into a shallow dish just large enough to hold chicken. Add the chicken, stirring to coat.
Whisk the remaining 1 1/2 teaspoons oil into the remaining marinade and season with salt to use as salad dressing.
Cover the chicken and the dressing and refrigerate for 1 hour, stirring the chicken once or twice.
Prepare a medium-hot barbecue fire or preheat a gas grill. Remove the chicken from the marinade. Add broccoli and scallions to the dish, turning to coat with the marinade.
On 4 long or 8 short skewers, alternate the broccoli, scallions and chicken. Grill, turning once or twice, until the chicken is browned and cooked through, about 6 minutes.
Toss cabbage in a bowl with all but 1 tablespoon of the reserved dressing. Transfer to a serving platter and arrange the skewers on top. Drizzle with the remaining dressing.
Garnish with cucumber slices, radishes and chopped peanuts.
TIPS & NOTES Fish sauce (nam pla) and hot chile sauce are available in Asian markets and many large supermarkets.
For more ideas and info on Napa Cabbage, check out fabulousfoods.com