MARINATE:

1 clove garlic, minced
2 inch piece fresh ginger, peeled and minced
1/4 c. white wine vinegar
1 tbsp. soy sauce
1 tbsp. sesame oil
1/2 c. vegetable oil
2 tbsp. dry sherry
4 boneless, skinless chicken breasts, cut into 1-inch cubes

In a large bowl, combine garlic, ginger, vinegar, soy sauce, sesame and vegetable oils and sherry. Add chicken cubes. Cover with plastic wrap and marinate in refrigerator 3 to 8 hours.

Remove chicken from marinade. Skewer chicken and grill over medium-high charcoal for 7 to 10 minutes, turning frequently, or until done. Brush with sauce once during cooking. Serve with steamed snow peas and sesame noodle salad or steamed rice. Serves 4 to 6.