Ingredients
1 pound boneless skinless chicken breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions (with tops)
1 tablespoon grated gingerroot
2 tablespoons dry sherry
2 tablespoons white vinegar
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions (with tops)
1 tablespoon grated gingerroot
2 tablespoons dry sherry
2 tablespoons white vinegar
Directions
Trim fat from chicken breasts. Cut chicken lengthwise into 1/2-inch
strips. Mix all ingredients except chicken in large glass or plastic bowl.
Add chicken; toss to coat. Cover and refrigerate 2 hours.
Set oven control to broil. Remove chicken from marinade; drain. Reserve
marinade. Thread 2 pieces chicken on each of twelve
10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4
inches from heat about 8 minutes, turning once, until done. Heat marinade
to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken.
strips. Mix all ingredients except chicken in large glass or plastic bowl.
Add chicken; toss to coat. Cover and refrigerate 2 hours.
Set oven control to broil. Remove chicken from marinade; drain. Reserve
marinade. Thread 2 pieces chicken on each of twelve
10-inch skewers.* Place on rack in broiler pan. Broil with tops 3 to 4
inches from heat about 8 minutes, turning once, until done. Heat marinade
to boiling in 1-quart saucepan; boil 1 minute. Serve with chicken.