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Thai Grilled Chicken & Broccoli on Napa Cabbage

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour 30 Minutes
  4 servings
Fish sauce (nam pla) and hot chile sauce are available in Asian markets and many large supermarkets.
RECIPE INGREDIENTS
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  shredded napa (Chinese) cabbage
1   small cucumber, peeled, seeded and thinly sliced
1/4 cup  sliced radishes
2 tablespoons  chopped roasted peanuts

Tip: Fish sauce (nam pla) and hot chile sauce are available in Asian markets and many large supermarkets.
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   4 servings
Calories: 221
Fat. Total: 7g
Protein: 30g
Carbohydrates, Total: 14g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 67mg
Sodium: 405mg
% Cal. from Fat: 29%
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