Ingredients

• 4 to 6 large chicken breast, cut into 1-inch cubes
• 1/4 cup olive oil
• 8 ounces hoisin sauce (found in international section in grocery store)
• 4 to 5 cloves minced garlic
• 1 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 teaspoon salt
• 2 tablespoons cooking sherry
• 12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
• 1/2 cup roasted white and black sesame seeds
• 1 ripened papaya
• 1/2 lime, juiced
• Mixed greens
• 1/2 cup fresh large diced tomatoes
• 3/4 cup balsamic vinegar
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 small Maui sweet onion - sliced
• 2 cloves garlic
• 4 -6 sprigs fresh basil leaves
• 1 teaspoon crushed red pepper flakes
• 1 1/4 cups extra-virgin olive oil
• 1 teaspoon salt
• 1 tablespoon sugar
• Freshly cracked pepper

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Instructions

1. Special equipment: 12 to 16 skewers (if wooden, soak in water for 15 to 20 minutes)
2. For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
3. For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
4. For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.