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

Melanie Barnard
Source: EatingWell Magazine, July/August 1995


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

237 calories; protein 27.5g 55% DV; carbohydrates 13.4g 4% DV; exchange other carbs 1; dietary fiber 3.5g 14% DV; sugars 5.5g; fat 8.8g 14% DV; saturated fat 1.8g 9% DV; cholesterol 62.7mg 21% DV; vitamin a iu 2220.8IU 44% DV; vitamin c 71.1mg 118% DV; folate 72.6mcg 18% DV; calcium 83.9mg 8% DV; iron 1.9mg 10% DV; magnesium 55.4mg 20% DV; potassium 568.7mg 16% DV; sodium 556.6mg 22% DV; thiamin 0.1mg 13% DV; added sugar 3g.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I am one of those people who hates when people majorly tweak a recipe and then rate it. I realize I'm doing it so please forgive me! I stir-fried instead of grilled because it started raining and used 1 1/2 lbs of chicken breast. Used lemon zest as an alternative to lemongrass swapped kohlrabi for broccoli and added an ear of fresh corn. Skipped the radish and peanuts and served over jasmine rice. Quickly sauteed the cabbage in the dressing and served it as a side and that was a nightmare. It semi-froze in my fridge so that may have been a big part of the problem as it was very water-logged. The flavor should have been fairly consistent with the recipe and we found it boring. Had to add a tsp of soy sauce (which I NEVER do) to each serving to add some zing. Took too long to make on a busy weeknight and too many other amazing EW recipes to consider making this again. Read More
Rating: 3 stars
This is a tasty recipe I just felt like it was too fussy....just more work than I wanted to do. Read More