Asian Chicken Skewers

1/4 cup hoisin sauce*
1 T. minced fresh ginger
1 T. Asian sesame oil*
1 T. unseasoned rice vinegar*
2 skinless, boneless chicken breasts, cut into 1″ pieces
1 T. sesame seeds

Whisk together hoisin sauce, ginger, sesame oil and rice vinegar in a medium bowl. Transfer two tablespoons of this mixture to another bowl to use as a basting sauce. Place the chicken in the remaining sauce and allow to marinate for a few minutes.

Thread chicken onto bamboo skewers that have been soaked in water (to prevent them from burning), leaving 1/2″ space between pieces. Grill until browned on both sides, about 8 to 10 minutes, basting chicken as needed. Sprinkle with sesame seeds and serve.

*Can be found in the Asian section of the supermarket. The vinegar can also be found with the other vinegars.

Serves: 2
6 Poodles