Makes about 6-8 servings. Difficulty
Juice of 1/2 lemon 2 Tablespoons fresh ginger, minced 2 Tablespoons fresh garlic, minced 2 Tablespoons honey 1/2 teaspoon sesame oil 1/2 teaspoon fish sauce 1/2 teaspoon five-spice powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound chicken breasts, boneless, skinless & sliced into thin strips Olive oil
Place lemon juice, ginger, garlic, honey, sesame oil, fish sauce, five-spice powder, salt and freshly ground black pepper in a large zip-lock bag; add chicken pieces. Seal bag; moving chicken around in bag to thoroughly coat with ingredients. Refrigerate for 1 hour.
Meanwhile soak 16 bamboo skewers in water.
Prepare a grill. Thread each chicken strip onto a skewer.
Spray or brush chicken strips with olive oil. Season lightly with salt.
Grill for about 3 minutes per side or until just cooked through. Serve.
Soaking bamboo skewers prior to grilling will prevent skewers from burning.