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.
Per serving :
7 g Fat;
1 g Sat;
3 g Mono;
67 mg Cholesterol;
14 g Carbohydrates;
30 g Protein;
3 g Fiber;
405 mg Sodium;
374 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 4 lean meat, 1 fat
Tips & Notes
Fish sauce (nam pla) and hot chile sauce are available in Asian markets and many large supermarkets, or they can be ordered by mail from Anzen Importers, 736 N.E. Martin Luther King Jr. Blvd., Portland, OR 97232, (503) 233-5111.