Chicken Kebabs

Ann Orton

1 Tbsp. dark Asian sesame oil
1/2 cup rice wine vinegar
1/3 cup reduced sodium soy sauce
3 Tbsp. apricot preserve
1 tsp. liquid hot pepper sauce
2 cloves garlic, chopped
1 Tbsp. minced peeled fresh ginger
2 scallions, chopped
2 Tbsp. sesame seeds
1/2 tsp. Chinese five-spice powder
6 boneless, skinless chicken breast halves
Vegetables - peppers, onions, mushrooms

Combine marinade ingredients; cover chicken and refrigerate two hours or overnight. Combine with peppers, mushrooms and onions and grill. Often I grill the chicken and the vegetables separately so as to cook the chicken and not char the vegetables. Grill and serve; makes six kebabs.