Thai Grilled Chicken & Broccoli on Napa Cabbage (Printer-Friendly Version) | Eating Well
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Thai Grilled Chicken & Broccoli on Napa Cabbage

http://www.eatingwell.com/recipes/thai_grilled_chicken_broccoli_on_napa_cabbage.html

From EatingWell:  July/August 1995

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

4 servings | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

Preparation

  1. 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.
  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. Transfer to a serving platter and arrange the skewers on top. Drizzle with the remaining dressing. Garnish with cucumber slices, radishes and chopped peanuts.

Nutrition

Per serving : 221 Calories; 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