Eating Well magazine. Serves 4.
3 Tablespoons reduced sodium 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 tenders, tendons removed, cut into 1 1/2 inch pieces
Salt to taste
8 ounces broccoli florets
6 thick scallions, trimmed and cut into 2-inch lengths
4 cups Chinese cabbage
1 small cucumber, peeled seeded, and thinly sliced
1/4 cup sliced radishes
2 Tablespoons chopped roasted peanuts
1. In a small bowl, 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. Pour about 1/2 of this mixture into a shallow dish just large enough to hold chicken. Add chicken, stirring to coat. Whisk the remaining 1 1/2 teaspoons peanut oil into the remaining mixture 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.
2. 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.
3. Toss cabbage in a bowl with all but 1 tablespoon of the reserved dressing. Tansfer to a serving platter and arrange the skewers on top. Drizzle with the remaining dressing. Garnish with cucumber slices, radishes, and chopped peanuts.