Thai Grilled Chicken & Broccoli on Napa Cabbage

Thai Grilled Chicken & Broccoli on Napa Cabbage

2 Reviews
From: EatingWell Magazine July/August 1995

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

Ingredients 4 servings

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  • 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


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  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.
  • 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 information

  • Per serving: 237 calories; 9 g fat(2 g sat); 3 g fiber; 13 g carbohydrates; 27 g protein; 73 mcg folate; 63 mg cholesterol; 6 g sugars; 3 g added sugars; 2221 IU vitamin A; 71 mg vitamin C; 84 mg calcium; 2 mg iron; 557 mg sodium; 569 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 4 lean meat, 1 fat

Reviews 2

September 20, 2010
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By: EatingWell User
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.
September 14, 2009
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By: EatingWell User
This is a tasty recipe, I just felt like it was too fussy....just more work than I wanted to do.