Thai Grilled Chicken and Broccoli on Napa Cabbage


  • 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 chili sauce, or chili-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


Whisk together broth, lemon juice, fish sauce, lemongrass or lemon zest, chili 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