Ingredients

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



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