Ingredients

• 10 bamboo skewers
• 1/2 cup soy sauce
• 1/2 cup sake or dry sherry
• 2 teaspoons sugar
• 1 tablespoon peeled and grated fresh ginger
• 2 tablespoons snipped chives
• 2 pounds chicken breast fillets
• 12 scallions (shallots/spring onions), dark green tops removed
• olive oil, for brushing
• 1/2 cup soy sauce, for dipping

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Instructions

1. Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix.
2. Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour.
3. Preheat a stovetop grill pan, broiler (grill), or barbecue.
4. Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side.
5. Serve hot with soy sauce for dipping.