Asian Chicken and Asparagus Kabobs

Asian Chicken and Asparagus Kabobs

Dipping Sauce:

2 cups mayonnaise

¼ cup sugar

¼ cup soy sauce

2 TBS sesame seeds, toasted

1 TBS sesame oil

½ tsp white pepper

 

Kabobs

¼ cup soy sauce

2 TBS brown Sugar

2 TBS Water

1 TBS sesame oil

1 tsp. crushed red pepper flakes

1 tsp minced fresh ginger root

1 ½ pounds boneless skinless chicken breast

1 pound asparagus

2 TBS Olive Oil

½ tsp salt

1.In a bowl, combing the Dipping sauce ingredients cover and refrigerate 2-4 hours.

2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours turning occasionally. Drain and discard Marinade.

3. In a bowl toss the asparagus with olive oil and salt.  On metal or soaked wooden skewers, alternately thread on chicken piece and 2 asparagus pieces. Grill covered, over medium heat for 4-5 minutes on each side or until juices run clear and asparagus is crisp tender.