Chicken Teriyaki With Chestnuts
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Boneless chicken breasts||2 Pound, skinned|
|Canned water chestnuts||16 Ounce (2 Cans Of 8 Ounce Each)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
Combine broth, soy sauce, sugar, vinegar, sherry, garlic and ginger in a bowl, stirring to dissolve sugar.
Cut the chicken breasts into 4 x 1/2 inch strips.
Cut large water chestnuts in half; leave small ones whole.
Thread the chicken strips onto skewers, interweaving them with the water chestnuts; use 2 strips per skewer.
Place the skewers in a baking dish and pour the soy marinade over chicken and water chestnuts.
Refrigerate 2 hours, turning occasionally.
Drain and brush with oil.
Grill 6 inches from medium-hot coals, turning once or twice, about 5 minutes or until cooked through.