Chicken Yakitori

• 1/4 c. soy sauce
• 1 Tbsp. dry sherry or water
• 1/4 tsp. ground ginger
• 1 clove garlic or 3/4 tsp. powder
• 3 oz. boneless chicken breast, cut into 1-inch squares or if not using chicken livers, double amount of breasts
• 3 Tbsp. oil (vegetable)
• 6 oz. fresh mushrooms, sliced
• 1 (6 oz.) pkg. frozen pea pods or fresh
• 2 Tbsp. water
• approximately 2 c. shredded cabbage (large strips)
• 1 large onion, sliced
• chicken livers (optional)

1. In small bowl, combine soy sauce, wine, ginger and garlic. Mix in the chicken pieces.
2. Heat 2 tablespoons oil and stir-fry livers.
3. Remove livers.
4. Add remaining oil to skillet and add drained chicken breast and then mushrooms and cook about 3 minutes, stirring constantly.
5. Return livers to skillet with marinade, juice, cabbage and onion; cook about 3 minutes.
6. Add pea pods and cook 3 more minutes or until crisp-tender.
7. Add 2 tablespoons water and serve with Chinese noodles or vermicelli.

soy sauce, sherry, ground ginger, clove garlic, chicken breast, oil, fresh mushrooms, frozen pea pods, water, cabbage, onion, chicken livers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731989 (may not work)