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CHINESE CHICKEN ON A STICK 
1/4 c. soy sauce
1/3 c. brown sugar
1/2 tsp. ground ginger
20-24 cubes chicken (1 whole boneless chicken breast)

To make teriyaki sauce, measure soy sauce, brown sugar and ginger into the fondue pot. Mix them well. Thread 5-6 chicken pieces on each skewer. Leave a little space between the pieces. Put the chicken into the refrigerator until ready to cook. Pour about half the teriyaki sauce into a plate. Save rest for a dipping sauce.

Turn the skewered chicken around in the sauce until all pieces are coated. Lay 2 of the skewer on a paper towel and microwave the skewered chicken on high for 1 to 1 1/2 minutes or until cooked through. Repeat for other skewers. To eat, remove chicken from skewers onto trays. Use long forks to dip chicken pieces in the teriyaki sauce that is still in fondue pot.

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