Chicken-on-a-Stick
1 pound boneless, skinless chicken breasts, approx. 4 breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions
1 tablespoon grated gingerroot
2 tablespoons dry sherry
2 tablespoons white vinegar
Trim any excess fat from chicken breasts, cut lengthwise into 1/2 inch strips.
Lightly flatten chicken between wax paper using a rolling pin or meat mallet.
Mix all remaining ingredients in a large container, add chicken and toss to
coat. Cover and refrigerate for 2 hours.
Set oven to broil. Remove chicken from marinade and discard marinade. Thread
chicken onto 10-inch wooden skewers. Broil 3-4 inches from heat for about 4
minutes each side. Chicken can also be cooked on barbecue, but skewers should be
soaked in water for 20 minutes before threading chicken.
Makes 8 servings.
Calories 107, Fat 1 g, Cholesterol 33 mg, Sodium 254 mg, Carbohydrate 9 g,
Protein 14 g, Fiber trace.
Points 2.