Chicken Yakitori

• 34 lb boneless skinless chicken breast, pounded to 1/4 inch thickness and cut into 1 inch squares
• 1 cup reduced sodium soy sauce
• 1 cup sherry wine
• 2 tablespoons fresh grated ginger
• 2 tablespoons sesame oil
• 2 tablespoons fresh garlic, minced
• 6 large mushrooms, washed & halved
• 3 green onions, cleaned and cut into 2 inch pieces includine the green
• 1 14 cups jicama, peeled,cut into 1 inch cubes
• watercress (to garnish)
• sesame seeds (to garnish)

1. Mix soy, Sherry, ginger, sesame oil,& garlic.
2. Soak 6 bamboo skewers in water for 1/2 hour.
3. Thread chicken on the skewers alternating with mushrooms, jicama& green onions Place skewers in a large shallow dish that will allow all the skewers to lay flat in one layer Pour on the marinade.
4. Refrigerate for 3 hours turning occasionally.
5. Remove from marinade and sprinkle skewers with Sesame seeds (if using).
6. BBQ or broil the skewers for apprx 8 minutes turning every two minutes.
7. Serve on a bed of watercress.

chicken breast, soy sauce, sherry wine, ginger, sesame oil, fresh garlic, mushrooms, green onions, jicama, sesame seeds

Taken from www.food.com/recipe/chicken-yakitori-30638 (may not work)