Sesame-Orange Chicken Skewers 6 servings
1 – 1 1/2 lbs. of boneless skinless chicken breasts
1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup sesame oil
1/4 cup orange juice
2 T. drained mandarin orange segments
3 green onions, sliced (including about 1/2 the green part)
1 tsp. toasted sesame seeds
2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)
In a gallon-sized re-sealable bag, combine all ingredients but the chicken and mix well. Remove 1/2 cup of the marinade for basting.
Cut chicken into strips and place in the bag, marinating for 1-4 hours. Remove chicken and discard used marinade.
Thread chicken onto bamboo skewers (soaked in water for at least 30 minutes to keep from burning). Grill skewers for 10-15 minutes or until chicken is no longer pink in the center and juices run clear when cut. Turn skewers once and baste often with additional ¾ cup marinade. Do not baste, during the last 5 minutes of cooking.
Serve with steamed white or brown rice and snow peas.