Marinade:
1 T. dark sesame oil
1/3 C. rice wine OR: dry sherry
1/3 C. reduced-sodium soy sauce
3 T. apricot preserves
2 tsp. hot-pepper sauce
2 cloves garlic, chopped
1 T. minced fresh ginger
2 scallions, trimmed and minced
1 T. sesame seeds, toasted
1/2 tsp. Chinese five-spice powder (optional)
Chicken:
1 1/2 lb. boneless, skinless chicken breast halves, cut into 1-inch squares
1 sweet red pepper, cut into 1-inch squares
1 sweet yellow or green pepper, cut into 1-inch squares

Marinade: Whisk oil, rice wine, soy, preserves, hot sauce, garlic, ginger, scallions, 1/2 T. of the sesame seeds, and, if using, five-spice powder, in medium-size bowl. Chicken: Add chicken and peppers to marinade. Cover; refrigerate 2 hours or overnight. Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler. Thread chicken on 6 metal skewers, alternating with peppers. Grill kabobs, turning once, 8 to 12 minutes total, or until cooked through. Sprinkle top with remaining sesame seeds. Serve with fruited couscous, if desired.

Yield: 6 servings
Calories: 150
Fat: 4g
Fiber: 1g