Yakitori Chicken Skewers

5 bamboo skewers 10- or 12-inch

1 pound skinless boneless chicken breasts

1/4 cup reduced-sodium soy sauce

1/4 cup dry sherry

2 teaspoons toasted sesame oil

2 cloves garlic minced

1 teaspoon sugar

1/4 teaspoon gushed red pepper flakes optional (1/4-1/2)

4 green onions cut into 1-inch piece

Soak bamboo skewers for 20 minutes in enough cold water to cover.

Cut chicken pieces lengthwise into 1/2-inch-thick strips. Place chicken in a sealable plastic bag set in a bowl. Combine soy sauce, sherry, oil, garlic, sugar, and, if desired, pepper flakes; mix well. Add to bag. Seal bag, turning to coat chicken. Let stand for 20 minutes at room temperature or refrigerate up to 4 hours.

Prepare charcoal grill or preheat gas grill for medium heat. Drain chicken, discarding marinade. Alternately thread green onions and chicken strips accordion style onto drained soaked skewers.

Grill over medium heat for 4 to 5 minutes per side or till chicken is no longer pink in center.

Makes 5 servings.