The chicken here need only marinate a short time to soak up the sweet flavor of ginger. If using wooden skewers, soak them in water for 1 hour.

1/3 c. hoisin sauce
1 (2" long) piece gingerroot, peeled & chopped (2 oz.)
2 tbsp. rice vinegar
2 tbsp. soy sauce
2 tbsp. dry sherry
1 tbsp. peanut oil
3 cloves garlic, peeled & crushed
1/2 tsp. grated lemon zest
6 boneless, skinless chicken breasts (1 1/2 lb. total) trimmed of fat & membrane, cut into 1" pieces

In a blender or food processor, puree hoisin, ginger, vinegar, soy sauce, sherry, oil, garlic and lemon zest until smooth. Transfer to a large bowl and add chicken pieces; toss well to coat. Cover and let stand for 10 minutes.

Preheat the broiler. Drain the chicken pieces, reserving the remaining marinade for basting. Thread chicken evenly onto six 12 inch skewers. Place on a lightly oiled baking sheet and broil for 2 minutes. Brush with the remaining marinade, turn the skewers over and broil for 2 more minutes, or until the chicken is no longer pink inside. Sprinkle scallions over the kabobs and serve. Serves 6.