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HOISIN CHICKEN SKEWERS
1
⁄4 cup hoisin sauce
1 tablespoon fresh ginger, peeled and finely minced
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 skinless, boneless chicken breast halves, cut into 1-inch pieces
4 (6-inch) wooden skewers
Combine first 4 ingredients in the mixing cup to blend, using stainless
steel blending attachment of the hand blender. Place 2 tablespoons of
the prepared sauce in small bowl for glaze. Mix the chicken pieces into
remaining sauce; let stand 10 minutes.
Thread the chicken pieces onto 4 skewers, spacing pieces 1/2-inch
apart. Sprinkle lightly with salt and pepper. Grill the chicken skewers
until cooked through and slightly charred, brushing with glaze and turn-
ing often, about 8 minutes. Sprinkle with sesame seeds.
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