Thai Grilled Chicken & Broccoli on Napa Cabbage

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



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.

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