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 1½-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
¼ cup sliced radishes
2 tablespoons chopped roasted peanuts
1Whisk together broth, lemon juice, fish sauce, lemongrass or lemon zest, chile sauce or paste, honey, ginger, garlic, and 1½ 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 1½ 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.
2Prepare 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.
3Toss 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.