(6-ounce) skinless, boneless chicken breast halves
¼ cup packed light brown sugar
¼ cup sake (rice wine)
¼ cup rice vinegar
¼ cup fresh lime juice
2 teaspoons low-sodium soy sauce
1 teaspoon dark sesame oil
¼ teaspoon crushed red pepper
1 garlic clove, minced cooking spray
Prepare grill. 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. 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.
Yields: 4 Servings
Time to make: 30 min