SAUCE:

1/2 c. Sake or dry white wine
1/2 c. soy sauce
2 tbsp. sugar
2 tsp. grated fresh ginger
1 lb. chicken breast
1 lg. onion
Kabob sticks

Soak kabob sticks in water 1 hour before you begin. Cut chicken into kabob-sized pieces. Cut onion into large squares. Skewer chicken and onion slices onto kabobs alternating between the two. Grill kabobs over medium-high heat. When the chicken is nearly done cooking, brush with the sauce mixture generously.