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Really quick and easy. Great with rice and a salad.

Skewered Sesame Chicken

1/2 cup saké (rice wine)
1/3 cup granulated sugar
2 large cloves garlic, finely chopped
1 teaspoon fresh gingerroot, finely chopped
1/2 teaspoon chicken base or bouillon granules
1/2 teaspoon sesame oil
4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces
12 (6-inch) wooden skewers or more if needed
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro leaves

1. Combine seasoning sauce, saké, sugar, garlic, gingerroot, chicken base or bouillon and sesame oil in medium bowl; reserve 1/3 cup. Add chicken to remaining marinade; toss to coat. Marinate in refrigerator for 1 to 2 hours.
2. Thread chicken onto skewers. Grill or broil chicken, turning and basting with reserved marinade, for 10 to 15 minutes or until no longer pink. Sprinkle with sesame seeds and cilantro.

Makes 4 servings.

Cooking Tip: If using wooden skewers, soak in water for 30 minutes before threading.