4 whole skinned, boned chicken breasts
6 to 8 scallions (optional)
1/2 c. low sodium soy sauce
1/4 c. sherry
2 tbsp. honey
1 lg. clove garlic, minced (or more to taste)
2 thin slices fresh ginger, minced

Cut chicken into one (1) inch cubes. Combine soy sauce, sherry, honey, garlic and ginger in a shallow dish. Toss in chicken and marinate for one (1) hour. Drain chicken, reserving sauce. Soak small bamboo skewers (7 to 8 inch) in water to prevent burning while cooking (or use metal skewers). If using scallions, cut into 2 inch lengths. Alternate chicken and scallions on skewers. Heat reserved sauce to boiling. Grill chicken 8 to 10 minutes, turning several times and basting often (or broil in oven until no longer pink inside). Serve hot with remaining sauce on the side.