I love food, and around the world there are so many different ways to prepare it, your opportunities are endless. This chicken dish is light and delectable, and goes well as an appetizer or with rice and vegetables as a full on meal.

METHOD

1. Soak 24 8–inch bamboo skewers in water for 1 hour.
2. Slice each chicken breast lengthwise into 6 thin strips, about 1 oz. each. Carefully thread 1 strip of chicken onto one end of each skewer.
3. In a glass dish large enough to hold the chicken skewers, whisk together the vinegar, soy sauce, sesame oil, ginger, garlic, curry powder and pepper. Add the chicken, turning to coat. Marinate the chicken covered and refrigerated for 4 hours.
4. Preheat grill to medium–high.
5. To make the glaze, in a bowl whisk together the maple syrup, hoisin sauce, orange juice, cilantro, green onions, and sesame seeds. Season to taste with salt and pepper.
6. Remove chicken skewers from the marinade, discarding the marinade. Grill skewers, basting with the maple hoisin glaze, for 2 to 3 minutes per side or until chicken is fully cooked. Serve with leftover glaze as a dip.

This is a great appetizer for parties, or goes well with mixed veggies. I recommend  using the grill wok to stir fry an assortment of veg, even using a little of the maple hoisin glaze to add a little flavor. Or just a touch of butter, salt and pepper.

Happy Grilling!