Chicken Sate with Ponzu Sauce

To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand.

Yield:

4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)

Ingredients

1. 4 (6-ounce) skinless, boneless chicken breast halves
2. 1/4 cup packed light brown sugar
3. 1/4 cup sake (rice wine)
4. 1/4 cup rice vinegar
5. 1/4 cup fresh lime juice
6. 2 teaspoons low-sodium soy sauce
7. 1 teaspoon dark sesame oil
8. 1/4 teaspoon crushed red pepper
9. 1 garlic clove, minced

Directions

1. Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.
2. Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.

Notes