Chicken And Asparagus Kabobs

• Dipping sauce
• 2 cups mayonnaise
• 1/4 cup sugar
• 1/4 cup soy sauce
• 2 tablespoons sesame seeds, toasted
• 1 tablespoon sesame oil
• 1/2 teaspoon white pepper
• Kabobs
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons water
• 1 tablespoon sesame oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon minced fresh gingerroot
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2 inch pieces
• 1 lb fresh asparagus, trimmed and cut into 2 inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon salt

1. In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
3. Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp-tender. Serve with dipping sauce.

dipping sauce, mayonnaise, sugar, soy sauce, sesame seeds, sesame oil, white pepper, kabobs, soy sauce, brown sugar, water, sesame oil, red pepper, fresh gingerroot, chicken breasts, fresh asparagus, olive oil, salt

Taken from www.food.com/recipe/chicken-and-asparagus-kabobs-168999 (may not work)