1 pound boneless, skinless chicken 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 fat from chicken breasts, cut lengthwise into 1/2 inch strips. Lightly flatten chicken between wax paper. Mix all 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 keep 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. Heat marinade and boil for 1 minute, serve chicken with marinade.

Makes 12 Servings
Serving Size: 1 skewer